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Recipe

Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgur

Servings: 4

This dish is simple enough to make for a weeknight family supper but smart enough to make if you’ve got friends dropping in, too. I love the combination of colors, flavors, and textures. While you can serve it hot from the oven, it’s also delicious at room temperature.

Ingredients

  • 3 Tbs. extra-virgin olive oil, plus more for finishing
  • 4 boneless, skinless salmon fillets (5-1/2 to 6 oz. each)
  • 1 Tbs. packed zest and a scant 1/2 cup juice from 2 large limes
  • Flaky sea salt and freshly ground black pepper
  • 8 scallions, roughly chopped (about 1-1/3 cups)
  • 1 1-inch piece ginger, peeled and minced
  • 1 clove garlic, minced
  • 7 oz. dry bulgur (about 1-1/4 cups)
  • 1-2/3 cups lower-salt vegetable stock
  • 1-1/4 cups pomegranate arils
  • 3/4 cup coarsely chopped fresh cilantro
  • 1 avocado, halved, pitted, and thinly sliced lengthwise

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 90
  • Sodium (mg): 750
  • Carbohydrates (g): 59
  • Fiber (g): 13
  • Sugar (g): 11
  • Protein (g): 46

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F. Brush 1 Tbs. of the oil on the salmon. Combine the lime zest, 1/4 tsp. salt, and a pinch of black pepper, and rub on the top of the fish. Set aside for up to 30 minutes.
  • Heat the remaining 2 Tbs. of oil in a large ovenproof skillet, preferably cast iron, over medium heat, and add the scallions, ginger, and garlic. Cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the bulgur and stock, stir until well combined, and cook for about 3 minutes. Put the salmon on top of the bulgur. Season with 1/2 tsp. salt and several grinds of pepper. Transfer the skillet to the oven, and cook until the salmon is just cooked through, 6 to 7 minutes. Remove the skillet from the oven, cover tightly with foil, and let it sit on the stovetop for 15 minutes.
  • Remove the salmon from the skillet. Use a wooden spoon to fluff the bulgur. Stir in half of the pomegranate arils, half of the cilantro, and a healthy drizzle of oil. Season to taste with salt and pepper. Place the salmon and avocado on top of the bulgur.
  • Scatter the remaining pomegranate arils over the dish. Drizzle 2 Tbs. lime juice over everything, scatter with the remaining cilantro, and serve hot or at room temperature with the remaining lime juice.

Tip

If you are serving this at room temperature, scatter on the final bit of cilantro just before serving to keep it looking fresh.

Reviews

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Reviews (9 reviews)

  • skootchover | 06/29/2019

    We love this recipe. The pomegranate adds such a nice burst of flavor. I can't always find bulgar - quinoa is a great substitute.

  • Tinsley204 | 05/20/2019

    My family loves this recipe!

  • User avater
    ToqueOnFire | 05/01/2019

    Super easy and quick. Colorful and flavor filled. Never made anything with pomegranate before. Got fresh arils at Whole Foods.

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