Seared Salmon with Bulgur and Beets

Bulgur

• 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

Vegetables

• 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

Salmon

• 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
• 1 tbsp (15 ml) olive oil
• Salt and pepper