WRITTEN ON April 22nd, 2009 BY Meredith AND STORED IN Dinner, Fish and Shellfish

What can I say, I got a thing for show tunes. But after the porkstravaganza yesterday, I figured something slightly higher in Omega-3’s was in order. And if I’ve got a thing for show tunes, I’ve got an even bigger thing for salmon. Smoked, poached, baked, seared, in a salad, on eggs, for breakfast, lunch for dinner. You name it. This preparation is easy and light. It works for all kinds of fish, so if you are not a huge salmon buff, try it with a steaky sword, or some jumbo shrimp. The CaraCara oranges are light and sweet, so I add a bit of lemon for some more acidity. If you can’t find CaraCara, a regular juicing orange will work just fine. The bulgur salad is a healthy side dish with a nutty, fresh herb flavor that’s perfect with the Mediterranean style marinade for the salmon. It’s similar to tabouleh, except that I prefer my tabouleh heavy on the parsley, light on the bulgur, and this one is heavy on the bulgur, light on the parsley. Anyway. You try this recipe while I go split some hairs…

Nothing fishy here!

Nothing fishy here!

Citrus Glazed Salmon (serves 2)
2 6 oz. salmon fillets, skin on
Preheat grill on medium-high heat. You want it hot so that the fish does not stick and flake off. Brush grill liberally with Canola oil.
For glaze:
1 garlic clove, minced
1 caracara orange, zested and juiced
½ lemon, zested and juiced
1 tsp Dijon mustard
3 tbsp olive oil
Combine first 4 ingredients. Add oil in a slow stream. Salt and pepper the salmon fillets and brush with marinade. Place salmon flesh side down at 10:00 on grill. Do not move the fish! Cook for 2 minutes, turn fish clockwise to 2:00. Cook 1 minute more. Flip salmon to skin side down. Brush grilled side with more of the marinade. Close grill, cook salmon for another 5 minutes, brushing with marinade twice more. Remove to platter.

Bulgur Salad (serves 2)
1 c. bulgur wheat
1 c. water
1 tsp salt
2 handfuls flat leaf parsley, roughly chopped
1 handful mint, roughly chopped
4 scallions, sliced thin
2 small Roma tomatoes, cored, seeded and diced
½ clove of garlic, minced
1 lemon, zested and juiced
¼ cup olive oil
salt and pepper to taste
Add 1 tsp salt to 1 c. water, bring to boil. Place 1 c. bulgur in to medium sized bowl. Pour boiling water over bulgur immediately after it comes to a boil (if you let it boil for too long, it will evaporate and the proportions will be off!). Cover tightly with foil, let stand 30 minutes. In the meantime, combine lemon zest, juice, garlic and olive oil, and salt and pepper to taste. Once bulgur is cooked, toss in rest of ingredients and olive oil mixture. Taste for seasoning. Let stand 20 minutes for flavors to meld. Serve on platter beside salmon.

The lovely CaraCara

The lovely CaraCara

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