ON THE MENU: Baked Salmon
This month is all about dishes and menus that are really elegant, impressive and perfect for serving to other people. Some you can just throw together and serve quickly, some take a little bit more time, but at the same time they are super simple and easy to make. My first recipe is both a whole menu and a single dish because it is cooked all together. What is easier than that? It's also pretty healthy because on top of the omega 3-rich salmon, the hearty bulgur wheat, and the haricot vert or green beans, it has no added fat. Don't worry, the lemon and dill give it LOTS of flavor. So without further ado, here's my recipe for Salmon with Bulgur and Haricot Vert.
The Recipe
Serves: 4-5 | Prep time: Less than 10 minutes | Bake time: 40 minutes
Ingredients
- 1-1/2 to 2 lbs. wild caught preferably Alaskan salmon (don't buy the farmed stuff guys, besides it tasting bland, it's not great for the environment)
- 1 c. bulgur wheat
- 1-1/2 c. low-sodium chicken stock
- 1 lb. french green beans/haricot vert
- 2 lemons
- 2 T. chopped fresh dill
- salt + pepper to taste
Directions
Preheat the oven to 375. Sprinkle your bulgur in a thin layer in the bottom of a large baking dish or pan (big enough for all of your salmon). Add your stock to the dish and a little bit of the lemon juice (reserve one lemon and slice thinly).
Form a single layer of green beans beans on top of the bulgur. Top the green beans and bulgur with your salmon, skin-side down. Season it with a little bit of salt and pepper and pour the rest of your lemon juice on it.
Arrange your thin lemon slices on it and then sprinkle the dill. Cover the dish with aluminum foil.
Bake for 40 minutes. Be careful when removing the foil so you don't burn yourself.
Questions, thoughts, other things you want to say to me? Get in touch in the comments or via social media.
