Name: Seared Salmon with Bulgur and Beets
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) beet juice; 1/4 tsp salt; 1/2 cup (90 g) fine-grain bulgur; 1/2 lemon, the finely grated zest; 1 tsp (5 ml) olive oil; 2 beets of various colours (Chioggia and yellow), peeled and thinly sliced with a mandoline; 8 Brussels sprouts, broken into leaves and blanched; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) lemon juice; 1 tsp chopped fresh dill; 5 tomatoes of various colours (Green Zebra and yellow cocktail), cut into wedges or sliced, to taste; 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks; 1 tbsp (15 ml) olive oil; Salt and pepper

Seared Salmon with Bulgur and Beets

Preparation

35 MIN

Cooking

25 MIN

Waiting

15 MIN

Servings

“Beets aren’t usually eaten raw,” notes Ricardo. “But when they’re freshly harvested, they have a sweet taste that’s not too earthy.” We took advantage of the fall bounty to try out different varieties (Chioggia and yellow are pictured here) in the simplest way possible: thinly sliced with a mandoline. As for the juice used to colour the bulgur, you can find it at grocery stores, but if you have a juicer, it’s the perfect opportunity to make a homemade version with your leftover beets.