Bulgur salad with fish

A salad has long ceased to be just a handful of leaves or fresh vegetables, and the fashion of twenty years ago for complex dishes drenched in mayonnaise is also gradually disappearing. Now the salad is becoming an independent dish, replacing a full lunch or dinner. It is not surprising that ingredients for such a salad are carefully selected. There are not many of them, but each takes its place

Ingredients

• 1.5 cups bulgur
• 250 g skinless salmon fillet
• 50 g arugula or corn salad
• 2 medium cucumbers
• 5 stalks of green onions
• 5 sprigs of dill
• 1/4 cup pomegranate seeds
• 2 tbsp. l. pine nuts
• juice of 1 lemon
• 3 tbsp. l. olive oil
• salt
• freshly ground black pepper

Directions

1. 1. Boil bulgur in boiling salted water until tender, 10 minutes. Throw in a colander to drain all the liquid. Cool it down.
2. 2. Fry the pine nuts in a dry skillet until golden brown, 5 minutes. Transfer to a plate.
3. 3. Preheat the oven to 200 ° C. Line a small baking sheet with baking paper or foil. Blot the salmon fillets with a paper towel and season with salt and pepper. Transfer the fillets to a baking sheet and place in the oven for 5-6 minutes. Disassemble the finished fillet with a fork into large pieces.
4. 4. In a bowl, whisk lemon juice with olive oil, add 1/2 tsp. salt.
5. 5. Cut the cucumbers into medium slices, chop the green onions and dill. Add rucola, cucumber, green onions and dill to the bulgur. Drizzle with dressing and stir well.
6. 6. Divide salad into bowls, add to each fish. Sprinkle the salad with pomegranate and pine nuts.