Citrus Thyme Seared Salmon with Peach Basil Vinaigrette on Chive Bulghur

Embrace the essence of spring with a delightful dish that showcases the delicate and succulent flavors of seared salmon. Paired with a vibrant Peach Basil Vinaigrette and served atop flavorful chive bulghur, this recipe is a sensory delight that captures the essence of the season.

Course: Main Course

Cuisine: American

Keyword: bulghur, citrus, Peach, salmon

Yield: servings

Materials

Salmon

2-6 oz cuts of Salmon skin off
Zest of 1 each-Lemon Lime and Orange reserve juice also
1 Tbsp Fresh Thyme
2 Tbsp Olive Oil
Salt and Pepper

Peach Basil Vinaigrette

1.5 Cups Fresh Peaches skin on ¼ “dice
3 Tbsp Basil Chiffonade cut
3 Tbsp Rice Vinegar
1 Tbsp Shallot Chopped
1 Tbsp Honey
1 Tbsp Dijon Mustard
1 tsp Worcestershire Sauce
2/3 cup Olive Oil

Chive Bulghur Salad

4 oz Bulghur Wheat
6 oz Boiling Water
1/4 cup Chives rough chopped
2 Tbsp Parsley chopped
1/3 cup Olive Oil
Salt and Pepper

Garniture

2 Radish Fine diced
¼ cup dried Currants
¼ cup sunflower or pepita seeds

Instructions

Seared Salmon

Mix Oil and Citrus Juices. Coat Salmon with mixture. Then evenly coat with zest thyme, salt and pepper. Sear in a smoking hot skillet to achieve a golden-brown sear on each side. Finish cooking in a 350-degree oven to desired results. Salmon doneness, Medium is usually most favored. Cube or serve salmon whole.

Peach Basil Vinaigrette

Mix all ingredients for the Peach Basil Vinaigrette, adjust seasoning to preference. Set a side.

Bulghur Salad

Add water to Bulghur and mix well. Cover with film and let sit at room temp for about 45 minutes.
Place herbs, oil and seasoning in blender and puree. Then mix into Bulghur. Fold in Garniture ingredients: Radish, Currants and Seeds of choice.
Pour Peach Basil Vinaigrette over the Bulghur Salad. Place the seared salmon on top.