Cook’s note: Bulgur wheat comes in different sizes; look for fine or medium bulgur for this recipe. Bulgur is widely available in the rice aisle, often labeled as “Taboule Mix” or “Wheat Salad” and packaged in a 5.25-ounce box with a spice packet. For this recipe, discard the spice packet or save it for another use.
servings 1 salmon fillet
3 tablespoons olive oil, divided
1 shallot, diced and divided (about 3 tablespoons)
2 cups reduced-sodium vegetable broth
3 tablespoons fresh lemon juice, divided
1 bunch flat-leaf parsley, chopped (about 1 cup)
4 (4-ounce) boneless, skinless salmon fillets
1 (5.25-ounce) package bulgur wheat (3/4 cup)
1/2 cup chopped roasted almonds, plus more for garnish
Salt and pepper to taste
Heat 2 tablespoons olive oil in a large straight sided skillet over medium heat. Add half the diced shallot; cook and stir about 2 minutes, or until tender. Add broth, 2 tablespoons of the lemon juice and 1/4 cup of the parsley. Bring to a boil and reduce heat to low, until liquid is barely simmering. Using tongs, carefully slide salmon fillets into simmering liquid; cover and cook 8 to 10 minutes, turning halfway through, until salmon is opaque and flakes easily with a fork. With a slotted spoon, transfer fish to plate; cover to keep warm and set aside. Do not discard poaching liquid. Bring the poaching liquid to a second boil over high heat. Meanwhile, stir together bulgur and 1 tablespoon olive oil in a heatproof bowl. Ladle 1 cup of the boiling poaching liquid over the bulgur mixture, stir and cover bowl tightly with plastic wrap. Allow bulgur mixture to sit for 18-20 minutes or until tender and liquid is fully absorbed. Fluff with fork and stir in remaining poaching liquid (about 1 cup). Add all remaining ingredients and mix well. Serve poached salmon over parsley-almond salad and garnish with more chopped almonds, if desired.