Thursday, June 24, 2010

Seared Salmon Fillets with Bulgur

Very nicely balanced and delicious dinner tonight.

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Serves 2

  • 2 teaspoons vegetable oil, plus more for cooking if needed
  • 1/2 cups bulgur
  • Coarse salt and ground pepper
  • 1 scallion, thinly sliced (about 1/2 cup)
  • 2 skinless salmon fillets (4 ounces each)
  • Lemon wedges (optional), for serving
  1. In a medium pot, heat teaspoon oil over medium-high. Add bulgur and stir to coat. Cook, stirring constantly, 2 minutes. Add 3/4 cups water and season with salt and pepper. Bring to a boil; cover, reduce heat to low, and cook until water is absorbed, 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff bulgur with a fork and stir in scallion.
  2. Meanwhile, in a large nonstick skillet, heat remaining a teaspoons oil over medium-high. Pat salmon fillets dry and season both sides with salt and pepper. When oil is hot, add fillets to skillet. Cook until salmon is opaque throughout, about 3 minutes per side, flipping once. Divide bulgur among plates and top with fish. Serve with lemon wedges if desired.

Topped with leftover chipotle cherry sauce

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Recipe courtesy of Everyday Food

Brinkley's Farm Spring CSA - Week 9

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Homemade salsa is in my future, first attempt this weekend!

  • 6 anahiem peppers $1.50
  • 2 lbs red potatoes $2.00
  • 2 lbs red tomatoes $4.00
  • 1 lb roma tomatoes $2.00
  • 1/2 lb green beans $1.25
  • 1/2 lb yellow wax beans $1.25
I'll leave you tonight with a couple fun videos:
I'll take a breakfast burger with prosecco, please!

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