Main Course · Serves 2
with Harissa Bulgur Salad
Fishing for some cooking compliments? We’ve got just the thing. Here, salmon fillets are seared until crisp-skinned and flaky, then drizzled with a smoky lemon crema and sprinkled with aromatic Za’atar spice. They’re paired with a chewy bulgur salad that features fresh tomato and cucumber for a meal that’s sure to help you find that dinner dev-ocean you’ve been searching for.
Wash and dry all produce.
Peel and mince garlic.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic. Cook, stirring, until fragrant, 30 seconds.
Add bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (be sure to measure), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to use in step 5.
While bulgur cooks, zest and quarter lemon. Pick and finely chop fronds from dill. Finely dice tomato. Trim and finely dice cucumber.
In a small bowl, combine sour cream, lemon zest, half the chopped dill, and a squeeze of lemon juice. Season with salt and pepper.
Pat salmon* dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
Remove from pan and set aside.
In a medium bowl, combine cooked bulgur, tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
Divide salmon between plates and drizzle with creamy lemon dill sauce. Sprinkle with a pinch of Za’atar Spice to taste. Serve bulgur salad on the side. Squeeze juice from any remaining lemon wedges over top and serve.
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