Sumac salmon with bulgur, pomegranate and parsley

Ingredients

For 1 serving

• Salmon fillet140 g
• Sumac1 teaspoon
• Bulgur60 g
• Pomegranate60 g
• Parsley10 g
• Cucumber80 g
• Lemon juice1 tablespoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, fish,

In season: October – January

Method

1. Bring a small pan of water to the boil, salt it and cook the bulgur for 10 minutes, until tender; drain, spread it on a plate and let it cool slightly.
2. Meanwhile, chop the parsley, wash the cucumber and cut it into dice of about 1 cm; halve the pomegranate and knock out the seeds by tapping the skin with a wooden spoon over a bowl.
3. Dress the warm bulgur with the parsley, cucumber, pomegranate seeds, lemon juice, oil and a pinch of salt, mixing well.
4. Pat the salmon fillet dry, sprinkle it with sumac and salt and cook it in a very hot non-stick pan over medium-high heat for 4 minutes per side, skin side first, until golden outside and just pink in the centre.
5. Serve the salmon on the bulgur salad.