Mediterranean Salmon Bulgur Bowls
Recipe: https://recipestripper.com/recipes/bac482f9-0c5a-4e4e-93df-f4eb2552225d
Original source: https://dishingouthealth.com/mediterranean-salmon-bulgur-bowls/
Recipe image: https://dishingouthealth.com/wp-content/uploads/2016/11/salmonbarley1.jpg

Lemony caramelized salmon atop a zippy, veggie-studded bulgur salad brimming with fiber-rich whole grains and protein.
Yield: 4
Prep time: PT30M
Cook time: PT20M
Total time: PT50M

Ingredients
- 1 lb salmon (sliced into 4 fillets)
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 2 cloves garlic (minced)
- 2 tsp smoked paprika
- 1 tsp oregano
- 1/4 tsp sea salt and black pepper
- **Bulgur**
- 1 cup bulgur
- 2 cups vegetable broth
- 2 tsp olive oil
- 1 red bell pepper (diced)
- 1 medium-sized zucchini (diced)
- 2 cloves garlic (minced)
- 2 tbsp fresh chopped parsley (plus more for garnish)
- 1/4 cup feta cheese
- Optional topping: 2% fat plain Greek yogurt (arugula, lemon wedges)

Instructions
1. In a large bowl, combine lemon juice, oil, balsamic, garlic, smoked paprika, oregano, salt and pepper. Stir with a whisk. Add salmon fillets and marinate for 30 minutes, turning occasionally.
2. In the meantime, in a small saucepan, combine bulgur and broth. Bring to a boil; cover and simmer for 12-15 minutes, or until tender. Drain off excess liquid.
3. Heat 2 tsp olive oil in a large non-stick skillet over medium heat. Add zucchini and bell pepper; cook 5-6 minutes, or until tender. Add garlic and a dash of salt and pepper; cook 1 more minute. Stir in parsley and feta; remove from heat.
4. While the vegetables cook, heat a grill-pan over medium-high heat. Add salmon, skin down; cook 4-5 minutes and top with residual marinade from the bowl. Flip; cook 2-3 more minutes, or until medium-rare.
5. To serve, spoon bulgur mixture into a bowl or plate. Top with 1 salmon fillet and optional add-ins (arugula, fresh parsley, lemon, etc.)