Grilled Harissa Salmon over Bulgar Wheat with a Lemon Yogurt Dressing

Serves:

ABOUT THE RECIPE

Let’s face it fellow traveler, you need a delicious way to get some much-needed fiber in
your diet, and putting Grey Goose in your Morning Metamucil is not the answer. The
Bulgar wheat in this dish is not only healthy but packs a punch with bold Middle Eastern
flavors.

Ingredients

4 Salmon Fillets 6 to 8 ounces each with the pin bones removed and scaled

2 tablespoons of Harissa (Pepper Paste) Yes, Metro carries this

2 tablespoons of olive oil divided

2 cloves garlic chopped fine

1 small hot red pepper seeded and chopped or if you don’t dig a spicy kiss use ½ of sweet red pepper seeded and chopped

2 scallions thinly sliced white parts only-save the green parts for garnish

1½ cups of Bulgar Wheat

2 cups of Fish Stock or Vegetable Stock

¼ cup of each chopped fresh Mint and Cilantro

The juice of 1 lemon

12 grape tomatoes halved

Salt and pepper

For the Lemon Yogurt Dressing

¼ cup Lebneh or Greek Yogurt

1 clove garlic grated or mashed into a paste

2 teaspoons of fresh chopped mint

The juice of half a lemon

2 teaspoons of Tahini

2 or 3 tablespoons of water to thin

Salt and pepper to taste

Preparation

First, make the lemon yogurt dressing by combining all of the ingredients and using an

emersion blender “Whizz” until combined (you might need a little more water to thin out;

should be the consistency of Ranch dressing); season to taste with salt and pepper and set

aside.

Now in a saucepan, heat 1 tablespoon of the olive oil and sauté the scallions, garlic, and

pepper until just tender, about 2 minutes. Next add the Fish stock, Bulgar wheat, salt, and

pepper and bring to a simmer. Cover the pan and turn off the heat; leave for 10 to 15

minutes.

Preheat the gas grill or grill pan to high heat. Season the Salmon fillets with salt and

pepper, brush with the harissa, and let marinate at room temp for 20 to 30 minutes.

When you are ready to grill, brush the fillets gently with the remaining tablespoon of oil

and grill the fillets, flesh side down first, for 4 to 5 minutes per side or until just barely

opaque when fork-tested.

Meanwhile, turn the Bulgar wheat into a bowl and fluff with a fork. Next add the mint,

cilantro, tomatoes, and lemon juice to the bulgur wheat, and adjust the seasoning with salt

and pepper.

To serve, spoon some of the Bulgar wheat on each plate and arrange the Salmon on the

plate. Finally, drizzle over the Lemon Yogurt Dressing and serve some on the side,

garnish with thinly sliced scallion greens and lemon wedges.

Please brush up on the Heimlich maneuver just in case any of your dinner guests choke

on the large chucks of love you just served up.