Life happens at the table

Salmon with bulgur

Ingredients

Salmon
- 4 SJÖRAPPORT salmon fillets
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Extra virgin olive oil to taste

Bulgur with fine herbs
- 200g bulgur
- 400g water
- Chopped cilantro and mint to taste
- Salt to taste

Sautéed vegetables
- 150g bimi broccoli
- 150g green asparagus
- Olive oil to taste
- Fleur de sel to taste

Honey vinaigrette
- 20g honey
- 30g apple cider vinegar
- 60g extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste

Yogurt sauce
- 100g Greek yogurt
- Zest of 1 lemon
- 30g olive oil
- Black pepper to taste
- Salt to taste

To finish
- 30g ROSTAD LÖK fried onion 

Preparation

1. Cook the bulgur in water for 10–12 minutes until tender. Drain any excess liquid and place it in an IKEA airtight container, allowing it to finish cooking inside the container.
2. Prepare the bimi broccoli and asparagus. Sauté them in a little olive oil for 2–3 minutes; add a small amount of water to aid cooking, keeping the vegetables green and tender.
3. Season the salmon with olive oil, salt, and pepper.
4. Heat a frying pan with a drizzle of olive oil and cook the salmon loins for 3–4 minutes on each side, until golden brown and succulent on the inside.
5. Prepare the yogurt sauce by mixing all ingredients.
6. Combine the vinaigrette ingredients in a glass bowl and whisk with a wire whisk until emulsified.
7. Mix the bulgur with a little of the vinaigrette and yogurt sauce and arrange it at the bottom of the plate; place the salmon on top and distribute the vegetables around it. Drizzle with the honey vinaigrette and finish with crispy fried onion and some cilantro, parsley, or fennel leaves.