Creamy Lemon Dill Salmon with Harissa Bulgur Salad (hellofresh.com)

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.

Rating: None

Ingredients

Preparation steps

  1. 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, chicken broth, 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.
  2. While bulgur cooks, zest and quarter lemon. Pick and finely chop fronds from dill. Finely dice tomato. Trim and finely dice cucumber.
  3. In a small bowl, combine Greek yogurt, lemon zest, half the chopped dill, and a squeeze of lemon juice. Season with salt and pepper.
  4. 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.
  5. 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.
  6. 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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