Thursday, June 22, 2006

Salmon with Peach Bulgur

This is a lovely dish. The salmon is lightly cured in salt and sugar, which draws out some of the moisture, resulting in a firmer fish. It also helps to get a nice, caramelized surface. And it's absolutely delicious paired with the sligtly sweet and peppery bulgur salad. Serve this with a simple sauce - I like some turkish yogurt with a bit of sambal oelek, some dijon mustard and a little garlic.

Salmon with Peach Bulgur
serves 4

4 pieces of salmon fillets
2 tbsp salt
2 tbsp sugar
200 ml (0.8 cups) bulgur wheat
1 red onion
1 small can of peach halves
1 handful aragula (rocket) leaves
2-3 tbsp olive oil
juice of half a lemon
salt, pepper

Mix the salt and the sugar, and rub this mix into the salmon, on all sides. Let rest at room temperature for 20 minutes.

Boil the bulgur, and let it cool. Slice the onion thinly, and cut the peach halves into wedges. Roughly chop the aragula. Mix all the salad ingredients, add the olive oil and the lemon juice, and season with salt and pepper.

Fry the salmon on both sides in a very hot frying pan. It should take about three minutes per side. Serve immediately.

Snabbrimmad lax med rucola och persika

1 comment:

Dianka said...

Oh yum, the peach bulgar sounds delicious!