Salmon Stuffed With Bulgur
serves 4
The bulgur stuffing, which is basically a pesto tabbouleh, makes a great stuffing for salmon steaks. If you have salmon fillet instead of steaks, just mound the stuffing on top.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 cup bulgur
1 cup water
2 cups basil leaves
2 cloves garlic
1/4 cup plus 1 tablespoon olive oil
1 roasted pepper, stemmed, seeded and diced
4 salmon steaks (about 6 ounces each)
Juice of 1 lemon
prep: 20 minutes
total: 45 minutes
aluminum foil
large bowl
food processor
baking sheet
1. Combine the bulgur and water in a large bowl. Set aside until all the water has been absorbed, about 30 minutes. Cut a sheet of aluminum foil into 4 (4x6-inch) rectangles.
2. Meanwhile, finely chop the basil leaves and the garlic in a food processor. Add 3 tablespoons of the olive oil and process until the mixture forms a loose paste.
3. Preheat the oven to 400F. When the bulgur is ready, stir in the basil mixture, another tablespoon of olive oil, the roasted peppers, and salt and pepper to taste. Stir to combine.
4. Rub the salmon with the remaining olive oil and season with salt and pepper. Place each salmon steak on a piece of foil and place on a baking sheet. Mound 1/2 cup of the bulgur mixture in the opening of each steak. Drizzle with olive oil and bake for 10 to 15 minutes, or until the salmon flakes to gentle pressure. Sprinkle with lemon juice before serving.
