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

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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.

Featured in RICARDO Magazine FALL 2016

Nut-free
Lactose-free
Dairy-free
Egg-free

Seared Salmon with Bulgur and Beets

Categories

Ingredients

Bulgur

Vegetables

Salmon

Preparation

Bulgur

Vegetables

Salmon

Personal Note