3 Salmon Filets
½ cup of Bulgur
1 cup of chicken broth
1 small zucchini, diced
1/3 red bell pepper, diced
2 rings of a red onion, diced
1 large garlic clove, minced
Herbed goat cheese, in chunks
Lemon Pepper seasoning, a few dashes
Sea salt, a couple dashes
2 tsp of EVOO
Juice of 1/4 a lemon
Season salmon and grill skin side down for about 8 minutes. Flip filets over and grill for another 4 minutes or so until no longer pink in the middle. Should flake easily but don’t overcook.
Boil broth, add bulgur, cover and turn off heat. Stir occasionally and let sit for about 15 minutes. In a small sauce pan over med-high heat, heat EVOO and sauté zucchini, pepper, onion, garlic, lemon pepper and salt.
Let bulgur and veggies cool. Mix together. Add lemon juice and goat cheese.
Serve salmon with bulgar and veggie salad.
NOTE: Bulgur is a grain similar to cous cous or quinoa.