Salmon with Bulgur and Summer Vegetable Salad

Recipe Courtesy of Chef Katie Cavuto Boyle



  • 1-1 1/2 lb Salmon cut into 4 filets
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste


  • 1 ½ cups bulgur
  • ½ pound sugar snap peas
  • 1 pint grape tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup orange or yellow bell pepper, diced
  • 1/2 cup red onion, chopped
  • 3 tablespoons fresh dill, chopped
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 2 lemons, juiced (zest of one)
  • 1 7-ounce package feta cheese, crumbled


  1. In a large bowl, combine bulgur with 3 cups boiling water.
  2. Cover and let sit for 45 min-1 hour.
  3. Meanwhile, cook sugar snap peas in saucepan of boiling salted water until crisp-tender, about 3 minutes.
  4. Drain and shock in an ice water bath.
  5. Place the salmon fillets in a shallow bowl.
  6. Toss well with lemon juice, olive oil, salt and pepper.
  7. Let rest for 15 minutes.
  8. Cook the salmon, skinside up in a nonstick skillet over medium-high heat for 2 to 3 minutes.
  9. Reduce the heat to medium, flip the salmon and cook until the salmon is cooked through, 3 to 4 minutes more.
  10. The skin should be crisp and the flesh medium rare.
  11. While the salmon is cooking combine the cookes, cooled bulgur with the snap peas tomatoes, cucumber, pepper, onion, parsley, dill and feta.
  12. In a small bowl, oil and lemon juice/zest.
  13. Season with salt and pepper.
  14. Add dressing and salad; toss to coat and serve.
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