Seared Salmon with Bulgur and Beets

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

5 stars (3) Rate this recipe

Preparation 35 MIN

Cooking 25 MIN

Waiting 15 MIN
Servings 4

“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.

Ingredients
Preparation

Ingredients

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

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.

Seared Salmon with Bulgur and Beets

Ingredients

Bulgur

Vegetables

Salmon

Preparation

Bulgur

Vegetables

Salmon

Healthy Pick