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Preparation time
35 minutes
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Ingredients
Bulgur
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3/4 cup (180 ml) beet juice
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1/4 tsp salt
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1/2 cup (90 g) fine-grain bulgur
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1/2 lemon, the finely grated zest
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1 tsp (5 ml) olive oil
Vegetables
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2 beets of various colours (Chioggia and yellow), peeled and thinly sliced with a mandoline
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8 Brussels sprouts, broken into leaves and blanched
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2 tbsp (30 ml) olive oil
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2 tbsp (30 ml) lemon juice
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1 tsp chopped fresh dill
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5 tomatoes of various colours (Green Zebra and yellow cocktail), cut into wedges or sliced, to taste
Salmon
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1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
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1 tbsp (15 ml) olive oil
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Salt and pepper
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Directions
Bulgur
- In a saucepan, bring the beet juice and salt to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and let cool. Add the lemon zest and olive oil. Set aside.
Vegetables
- In another bowl, gently toss the beet slices, blanched Brussels sprouts, oil, lemon juice and dill. Season with salt and pepper. Set aside.
Salmon
- In a large non-stick skillet over medium-high heat, cook the salmon in the oil for 6 to 8 minutes, turning halfway through cooking, or until the desired doneness. Season with salt and pepper.
- Serve the tomatoes and bulgur onto plates. Top with the beets, Brussels sprouts and salmon. Drizzle with the remaining vegetable vinaigrette.
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