Crispy Salmon with Smoky Lemon Crema and Harissa Bulgur Salad

This vibrant dish brings together perfectly seared salmon fillets with a creamy, smoky lemon sauce and a hearty bulgur wheat salad. The salmon is cooked until the skin is crispy and the flesh is flaky, then finished with a drizzle of tangy lemon crema and a sprinkle of aromatic za’atar spice.

The accompanying salad features fresh tomato, cucumber and tender bulgur wheat tossed with a bright lemon dressing and a hint of harissa powder for warmth. It’s a balanced, satisfying meal that’s as beautiful as it is delicious.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together sour cream, chicken stock concentrate, the juice of half the lemon and a pinch of salt. Set aside.
2. Cook bulgur wheat according to package directions. Drain if necessary and let cool slightly.
3. While bulgur cooks, prepare the salad. Dice the tomato and cucumber into small cubes. Finely chop the dill. In a large bowl, combine cooked bulgur, tomato, cucumber and dill. Add a squeeze of lemon juice, a drizzle of olive oil and salt to taste. Toss well.
4. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat with a little oil. Place salmon skin-side down and cook until skin is crispy, about 4-5 minutes. Flip and cook another 2-3 minutes for medium or to your liking.
5. To serve, divide the bulgur salad between plates. Top with salmon fillets. Drizzle the sour cream mixture over the salmon and sprinkle with za’atar spice. Garnish with additional dill if desired.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time accordingly.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free yogurt or omit it and use a simple lemon vinaigrette instead.