epicurious4.0
Crispy Salmon With Bulgur
A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.
👥 4 Servings👤 Abra Berens📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and immediately add bulgur. Cover pan and let sit until bulgur is tender, about ⏱️ 10 minutes. Drain off excess water, then mix in dill and 2 Tbsp. oil. Season with salt and pepper.
2
Meanwhile, whisk shallot, vinegar, sour cream, mustard, and ¼ cup oil in a small bowl until smooth; season dressing with salt. Set aside.
3
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Season salmon with salt and arrange skin side down in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–⏱️ 8 minutes. Turn fillets over and cook until just cooked through, about ⏱️ 3 minutes. Transfer to a large plate, arranging skin side up.
4
Combine fennel and radishes in a large bowl. Drizzle reserved dressing over to suit your taste (you won’t need all of it) and toss to coat. Season with more salt if needed.
radishes, trimmed, shaved on a mandoline or thinly sliced8
5
To serve, spoon bulgur among plates, dividing evenly, and top each with a salmon fillet and fennel and radish salad. Do ahead: Dressing can be made 3 days ahead. Cover and chill.
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