Seared Salmon Fillets with Bulgur
In a medium pot, heat 1 teaspoon oil over medium-high. Add bulgur and stir to coat. Cook, stirring constantly, 2 minutes. Add 2 1/4 cups water and season with salt and pepper. Bring to a boil; cover, reduce heat to low, and cook until water is absorbed, 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff bulgur with a fork and stir in scallion.Advertisement
Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high. Pat salmon fillets dry and season both sides with salt and pepper. When oil is hot, add fillets to skillet, working in batches if necessary (do not overcrowd pan and wipe clean between batches). Cook until salmon is opaque throughout, about 3 minutes per side, flipping once. Reserve 2 fillets for Chopped Salmon Salad. Divide bulgur among 4 plates and top with fish. Serve with lemon wedges if desired.
Refrigerate the extra cooked salmon fillets in a parchment-lined airtight container for up to 2 days. Once prepared, the salmon salad will keep, refrigerated, in an airtight container for up to 2 days.