Garlic-Ginger Salmon & Bulgur Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• bulgur wheat
  ½ cup
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• garlic-ginger scallion paste
  1 tbsp
• miso sauce concentrate
  1 tbsp
• ponzu sauce
  2 tbsp
• red onion
  1 medium
• salmon
  10 oz
• salt
  1 tsp
• spinach
  4 oz
• sugar
  1 tsp
• water
  1 c

🍳 Cookware

• small pot
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce.
2. 

   2

   In a small pot , combine bulgur wheat , water , 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 minutes .

   bulgur wheat: ½ cup, water: 1 c, salt: 1 tsp
3. 

   3

   While bulgur cooks, heat a drizzle of cooking oil in a medium pan over medium heat. Add red onion ; cook, stirring occasionally, until browned and softened ⏱️ 8 minutes . Stir in miso sauce concentrate and sugar until caramelized.

   cooking oil: 2 tbsp, red onion: 1 medium, miso sauce concentrate: 1 tbsp, sugar: 1 tsp
4. 

   4

   Meanwhile, pat salmon dry with paper towels; season all over with salt and black pepper . Coat with garlic-ginger scallion paste .

   salmon: 10 oz, black pepper: ½ tsp, garlic-ginger scallion paste: 1 tbsp
5. 

   5

   Drain any excess water from bulgur if necessary; fluff with a fork. Toss with spinach until wilted.

   spinach: 4 oz
6. 

   6

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

   ponzu sauce: 2 tbsp, cilantro: 2 tbsp