Imagine a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience. This Salmon with Balsamic Strawberries and Bulgur Sweet Pea Salad is not just a meal—it's a symphony of flavors that will tantalize your taste buds and elevate your home cooking to restaurant-quality heights. With a perfect balance of sweet, tangy, and savory notes, this recipe promises to become your new go-to dish for impressing dinner guests or treating yourself to a gourmet weeknight meal.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup strawberries, sliced
- 2 tbsp balsamic vinegar
- 1 cup bulgur wheat
- 2 cups water
- 1 cup sweet peas
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Slice the strawberries and set them aside. Measure out the bulgur wheat and sweet peas.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add 1 cup of bulgur wheat, a pinch of salt, and stir. Reduce the heat to low, cover, and let it simmer for about 12-15 minutes, or until the bulgur is tender and the water is absorbed. Once done, remove from heat and fluff with a fork.
- While the bulgur is cooking, prepare the balsamic strawberries. In a small bowl, combine the sliced strawberries with 2 tablespoons of balsamic vinegar. Gently toss to coat the strawberries and let them marinate for about 10 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if applicable.
- Cook the salmon for about 4-5 minutes on one side until it is golden brown and releases easily from the pan. Flip the fillets and cook for an additional 4-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest for a minute.
- In the last few minutes of cooking the salmon, add the sweet peas to the bulgur salad to heat them through. Stir to combine and season with additional salt and pepper if desired.
- To serve, place a generous scoop of the bulgur sweet pea salad on each plate. Top with a salmon fillet and spoon the balsamic strawberries over the salmon. Enjoy your delicious and healthy meal!
Tips
- Choose Fresh Ingredients: Select wild-caught salmon fillets and ripe, in-season strawberries for the most vibrant flavors.
- Pat Salmon Dry: Ensure your salmon fillets are thoroughly dried before cooking to achieve a beautiful golden-brown sear.
- Timing is Key: Let the bulgur wheat and strawberries marinate while cooking the salmon to maximize flavor infusion.
- Watch Your Heat: Medium-high heat is crucial for creating a crispy salmon exterior without overcooking the fish.
- Rest Your Salmon: Allow the fillets to rest for a minute after cooking to retain moisture and ensure even cooking.
- Balsamic Tip: Use a high-quality balsamic vinegar for the most intense and rich strawberry marinade.
- Flexibility: Feel free to substitute sweet peas with asparagus or green beans if desired.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: g
Cholesterol: 85mg
