We teamed up with Kvarøy Arctic Salmon to create an autumn meal that’s delicious, beautiful and healthy. With the wide range of health benefits you get by adding salmon in your diet, you’ll get more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, including this salmon in your menu can help improve heart health, brain function, and overall well-being. Find this lovely salmon at a store near you…cook it up, and enjoy!
This family recipe comes from the kitchen of Almog Peleg, a student at Collin College Culinary in Frisco, Texas. It’s fairly quick to prepare, and integrates a citrusy-spiced salmon “en papillote” (oven-steamed in parchment) with the warming flavors of a fresh, traditional bulgur salad.
Serves 2-4
INGREDIENTS
2 Kvarøy Arctic Salmon filets, skin on or off
1 orange, sliced into 6 rounds
2 tablespoons olive oil
1-2 tablespoons pomegranate molasses
4 tablespoons Harissa paste
Mint leaves, chopped
Parchment paper
Salt
Sumac spice
Tabbouleh Salad:
½ cup bulgur
1 cup boiling water
1 large tomato, diced
2 Persian cucumbers, diced
1-2 cups of other seasonal local vegetables*
⅓ cup parsley, chopped
3 teaspoons lemon juice
1 teaspoon olive oil
1 medium garlic clove, minced
Pinch of cinnamon
Pinch of allspice
2 teaspoons salt
*Seasonal locally grown vegetables can be roasted or blanched to accompany the salad. If roasting, olive oil and salt are perfect! If blanching, use salted water. We roasted carrots and peppers, blanched pink okra, and included fresh raw chard leaves and sliced chard stems in our tabbouleh salad.
DIRECTIONS
In a small bowl, combine oil, pomegranate molasses, Harissa paste and a few pinches of chopped mint. Pat salmon dry with paper towel, then brush mixture onto filets and refrigerate for 30-60 minutes.
Make tabbouleh while you’re waiting. In a medium sized bowl, stir boiling water into bulgur and allow to sit until soaked, about 15-20 minutes. Mix all other ingredients together and toss into bulgur, then set aside.
Place each salmon filet on a piece of parchment. Sprinkle with a pinch of salt and sumac spice, and top each with 3 round orange slices. Wrap parchment tightly around filets and place on a baking sheet in a 350-degree oven. Bake until done, about 5-10 minutes depending on thickness. Remove from oven and let sit for 5 minutes, then carefully remove filets and oranges from parchment wrapping.
Spoon tabbouleh salad on a plate with the roasted or blanched vegetables. Top with salmon filets, and garnish with fresh chiffonade mint.
Almog Peleg is a student at Collin College Culinary in Frisco, Texas.
