Garlic-Ginger Salmon & Bulgur Bowls

🥘 Ingredients

• baking sheet
• bulgur wheat
  1 c
• cilantro
  1/2 oz
• cooking oil
  2 tsp
• garlic-ginger scallion paste
  4 oz
• miso concentrate
  2 unit
• onion
• pepper
• ponzu sauce
  24 oz
• red onion
  1
• salmon
  20 oz
• salt
• spinach
  5 oz
• sugar
  2 tsp
• water
  2.75 c

🍳 Cookware

• small pot
• nonstick pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, peel, and thinly slice the red onion . Roughly chop the spinach . Roughly chop the cilantro .

   red onion: 1, spinach: 5 oz, cilantro: 1/2 oz
2. 

   2

   In a small pot , combine bulgur wheat , water (for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until water is absorbed and bulgur is tender, ⏱️ 12-15 minutes . Keep covered off heat until ready to use in Step 4.

   bulgur wheat: 1 c, water: 2 c, salt
3. 

   3

   While bulgur cooks, heat a drizzle of cooking oil in a nonstick pan over medium heat. Add onion ; cook, stirring occasionally, until browned and softened, ⏱️ 8-10 minutes . Reduce heat to medium-low and add miso concentrate , water ( water and sugar for 4 servings). Cook until caramelized and jammy, ⏱️ 2-3 minutes more. Turn off heat; stir in half the ponzu sauce . Season with salt and pepper .

   cooking oil: 2 tsp, onion, miso concentrate: 2 unit, water: 4 tbsp, water: 1/2 c, sugar: 2 tsp, ponzu sauce: 24 oz, salt, pepper
4. 

   4

   Meanwhile, pat salmon dry with paper towels; season all over with salt and pepper . Place salmon on lightly oiled baking sheet . Spread with half the garlic-ginger scallion paste and roast on top rack until cooked through, ⏱️ 8-5 minutes .

   salmon: 20 oz, salt, pepper, baking sheet, garlic-ginger scallion paste: 4 oz
5. 

   5

   Drain any excess liquid from bulgur if needed; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (Tip: Return pot to heat if spinach doesn't wilt from residual heat.) Season with salt and pepper.
6. 

   6

   Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro.