Glazed Salmon with Bulgur and Asparagus

Preparation

• Bulgur

  • In a pot, bring 1 ½ cups (375 ml) of the water to a boil. Add the bulgur. Season with salt and pepper. Cover. Remove from the heat and let sit for 15 minutes. Fluff the grains with a fork. Add the lime zest, lime juice and sesame oil. Mix well. Adjust the seasoning.
  • Meanwhile, in a large non-stick skillet, bring the remaining water to a boil. Season with salt. Add the asparagus and cook until al dente, about 3 minutes. Drain and rinse quickly under cold water. Drain and add to the bulgur. Set aside.

• Salmon

  • In a small bowl, combine the maple syrup, soy sauce, fish sauce and sambal.
  • In the same skillet used to cook the asparagus, over medium-high heat, cook the fish in the oil, flat-side up, for 2 minutes. Add the soy mixture to the skillet and cook for another 3 minutes. Flip the fish over and cook for 2 minutes or until the desired doneness, spooning the sauce over the fish as it cooks. Set the fish aside on a plate. Let the sauce reduce until thick and syrupy.
  • Divide the bulgur mixture among four plates. Top with the salmon and cover with the glaze. Sprinkle with sesame seeds.