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

Preparation

Bulgur

In a saucepan, bring the beet juice and salt to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and let cool. Add the lemon zest and olive oil. Set aside.

Vegetables

In another bowl, gently toss the beet slices, blanched Brussels sprouts, oil, lemon juice and dill. Season with salt and pepper. Set aside.

Salmon

In a large non-stick skillet over medium-high heat, cook the salmon in the oil for 6 to 8 minutes, turning halfway through cooking, or until the desired doneness. Season with salt and pepper.
Serve the tomatoes and bulgur onto plates. Top with the beets, Brussels sprouts and salmon. Drizzle with the remaining vegetable vinaigrette.