Recipes Ingredients Seafood Recipes Salmon Recipes Seared Salmon Fillets with Bulgur 3.9 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Fast-cooking whole-grain bulgur is a nice break from potatoes, rice, or pasta. When buying fish fillets, choose ones that are translucent, firm, and fresh-smelling. Ingredients 3 teaspoons vegetable oil, plus more for cooking if needed 1 ½ cups bulgur Coarse salt and ground pepper 1 scallion, thinly sliced (about ½ cup) 6 skinless salmon fillets (4 ounces each) Lemon wedges (optional), for serving Directions 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. 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. Cook's Notes 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. Rate it Print