Ingredients
- 4 each 4 each Alaska salmon, skinless, 4 oz.
- 4 each 4 each Garlic, bulbs
- 2 2 Tbsp Oil, vegetable
- 1 1 tsp Salt, kosher
- 1 1 tsp Pepper, black, ground
- 2 2 qts Mesclun greens
- 1 1 pint Tomatoes, grape, quartered
- 5 each 5 each Radishes, sliced
- 1 cup 1 cup Carrots, matchstick
- 1 1 Tbsp Dill, fresh, leaves
- 2 2 Tbsp Oil, olive
- 3 3 fl oz Lemon, juiced (3 medium)
- 3 cups 3 cups Bulgur, cooked with fresh dill
Servings:
Units:
Instructions
- 1. Preheat oven to 350 F.
- 2. Slice top of garlic bulbs to expose cloves.
- 3. Add oil and enclose inside aluminum foil pouch. Bake for 30 minutes until soft.
- 4. Remove from pouch to cool, pouring excess oil onto salmon fillets.
- 5. Season fillets with salt and pepper mixture.
- 6. Place on a medium hot grill or grill-pan for approximately 3-4 minutes on each side.
- 7. After first turn, squeeze roasted garlic bulb onto top of salmon fillet.
- 8. Mix salad components thoroughly with olive oil and fresh lemon juice.
- 9. Serve salmon atop salad mixture. Add bulgur to salad, or eat as a side dish.
Share this Recipe
