Few weeks ago, I picked up a box of bulgur and quinoa. At the time, I was trying to find ways to eat healthier, so I decided to get it as a replacement for rice. While searching for something to make for lunch, I found the box of bulgur and quinoa, and decided to make a warm salad out of it. After trying it, I think I might actually convert to it and give up on rice (or until I end up getting sick of it 0r have a sudden craving for rice again). I think it’s a nice alternative to rice. Also, for the salmon, it isn’t necessary to have the skin, but I really like its crispy texture when it’s pan-seared.
1 cup Bulgur and quinoa, cooked
1/4 cucumber, diced
3 garlic cloves, grated
1 tablespoon dill
1 tablespoon mint chiffonade
lemon zest of half a lemon
1/2 lemon, juiced
1 teaspoon red pepper flakes
Salmon with skin on, scales removed
Begin by getting the bulgur and quinoa into a bowl, along with cucumber, dill, and mint. In a small bowl, mix together lemon juice, lemon zest, red pepper flakes, garlic, salt, and pepper. Pour the mixture into the bowl of bulgur and quinoa, and mix well. Taste for additional seasoning, and adjust the flavour to your liking.
For the salmon, once the scales are removed. Ensure it is washed and dried thoroughly by patting it down with paper towel. Next, score the skin side of the salmon with a knife, by making several vertical cuts. Ensure that you do not cut it too deeply, just so that it breaks through the skin. Salt the skin, and give it a good rub. You do not need to salt the other side of the salmon, but if you prefer it to be saltier, then go ahead with it. I found that it was perfect with just salting the skin.
Prepare a skillet over medium-high heat and add in some evoo. Once the skillet is hot enough but not to the point that it is smoking, gently slide the salmon in with skin side down. At this point, the most important thing is to not touch the salmon. You may, however tilt the pan a bit to so that all the oil is under the salmon, doing its magic on the skin of the salmon. When you try to flip the salmon or peek at the bottom before it is ready, you will break the skin, because the skin will stick to the bottom of the skillet when it is not ready yet.
You can tell when it is ready to flip the salmon over by looking at the side. When the salmon appears to be two-thirds cooked on the side, gently flip the salmon over. Tilt the skillet, to help the salmon cook.
Once the salmon is cooked to your liking, remove from the skillet. Place some of the bulgur and quinoa salad in a plate and the salmon, skin-side up on top. Serve with a couple slices of lemon.