A really tasty summer salad with salmon. Bulghur weat is a nice addition, but feel free to use quinoa instead.
They both works equally well. I have planted a lot of vegetables and herbs in my garden but it is still to early to harvest most of them. Except for arugula, salad leaves and basil which I have used in this salad.
They both works equally well. I have planted a lot of vegetables and herbs in my garden but it is still to early to harvest most of them. Except for arugula, salad leaves and basil which I have used in this salad.
Bulghur salad with sesame salmon and pickled red onion
4 servings
Pickled red onion
1 red onion
1 tbsp red wine vinegar
1/2 tbsp sugar
Thinley slice the onion. Whisk together vinegar and sugar in a small bowl. Add the onions and stir to combine.
Leave at room temperature for at least 30 min.
Bulghur
4.2 oz Bulghur weat
2 1/3 cup water
salt
Rinse the bulghur in cold water. Pour into a saucepan with a little salt and 2 1/3 cups water.
Bring to a boil and let it simmer under a lid for about 15 minutes, until tender. Drain and rinse under cold water.
Season with additional salt if necessary.
Basil oil
1 cup basil leaves
2 tbsp olive oil
2 tbsp water
Blend the basil leaves with the oil and water.
Pour into bulghur and stir to combine.
Salmon
16 oz salmon filet, no skin
2 tbsp sesame seeds
Dice salmon into small cubes. Not too small, they have a tendency to overcook.
Season with salt and pepper. Roll the pieces in sesame seeds.
Heat a little oil in a frying pan. The pan should be very hot. Fry the pieces until they are golden all over
but not cooked through. Let them drain on a kitchen paper.
5.3 oz sugar snaps, cut lenghtwise
Arugula leaves or other salad leaves
Tomatoes
2-4 boiled eggs, cut in half
Arrange all the ingredients nicely on a large serving tray and serve with bread.
4 servings
Pickled red onion
1 red onion
1 tbsp red wine vinegar
1/2 tbsp sugar
Thinley slice the onion. Whisk together vinegar and sugar in a small bowl. Add the onions and stir to combine.
Leave at room temperature for at least 30 min.
Bulghur
4.2 oz Bulghur weat
2 1/3 cup water
salt
Rinse the bulghur in cold water. Pour into a saucepan with a little salt and 2 1/3 cups water.
Bring to a boil and let it simmer under a lid for about 15 minutes, until tender. Drain and rinse under cold water.
Season with additional salt if necessary.
Basil oil
1 cup basil leaves
2 tbsp olive oil
2 tbsp water
Blend the basil leaves with the oil and water.
Pour into bulghur and stir to combine.
Salmon
16 oz salmon filet, no skin
2 tbsp sesame seeds
Dice salmon into small cubes. Not too small, they have a tendency to overcook.
Season with salt and pepper. Roll the pieces in sesame seeds.
Heat a little oil in a frying pan. The pan should be very hot. Fry the pieces until they are golden all over
but not cooked through. Let them drain on a kitchen paper.
5.3 oz sugar snaps, cut lenghtwise
Arugula leaves or other salad leaves
Tomatoes
2-4 boiled eggs, cut in half
Arrange all the ingredients nicely on a large serving tray and serve with bread.
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