Greek · intermediate
Greek Pan-Seared Salmon With Warm Herb Bulgur And Kalamata Tapenade
Crispy skin-on salmon served over warm, herb-infused bulgur wheat and topped with a bright lemon and Kalamata olive tapenade.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine the halal vegetable broth and minced shallot in a small pot, bring to a boil, stir in the bulgur wheat, then cover and remove from heat to steep for 15 minutes.
- 02
Mix the chopped Kalamata olives, fresh lemon juice, 1 tablespoon of olive oil, and chopped fresh dill in a small bowl to create the tapenade.
- 03
Fluff the steeped bulgur wheat with a fork and season with salt and pepper to taste.
- 04
Season the salmon fillets generously with salt and pepper on both sides.
- 05
Heat the remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat, then add salmon fillets skin-side down and press gently for 4 minutes until skin is crisp.
- 06
Flip the salmon fillets and cook for an additional 3 minutes until cooked through, then serve over warm bulgur wheat topped with the olive tapenade.
A LITTLE KITCHEN KNOW-HOW
Skin-Side Down Pan-Searing
Starting fish skin-side down in a hot pan renders fat under the skin, creating a crispy barrier while gently cooking the delicate flesh above.
Notes from the kitchen
- Press down gently on salmon fillets with a spatula during the first 30 seconds of searing to prevent curling and ensure even skin browning.
- Make sure the bulgur steeps tightly covered so it absorbs all liquid and cooks evenly through residual steam.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.