- 1 Tbsp honey
- 1 Tbsp unseasoned rice vinegar
- 1/8 cup tamari lite sodium soy sauce
- 1 Tbsp harissa paste
- 1 Tbsp grated fresh ginger
- 1 Tbsp grated garlic
- 1/2 lb wild salmon fillet, cut into 2 pieces
- 1 1/2 tsp canola oil
- 2 Tbsp finely chopped dill, for garnish
- 1 cup nonfat Greek yogurt
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 bu fresh dill, chopped
- Salt and freshly ground pepper
- 1 1/2 cups water
- 3/4 cup medium-grain bulgur
- 1/4 tsp salt
To make the fish, in a shallow dish, combine honey, vinegar, soy sauce, harissa, ginger, and garlic. Add salmon and toss to coat evenly. Transfer to a sealable plastic bag and let sit in refrigerator for 1-4 hours, turning once. Remove salmon from bag and reserve marinade.
To make the sauce, in a small bowl, combine yogurt, lemon zest, lemon juice, dill, salt, and pepper. Set aside.
To make the bulgur, in a saucepan with a lid over medium-high heat, add water, bulgur, and salt, and bring to a boil. Reduce heat to low, cover, and simmer until tender, 10-12 minutes. Fluff with a fork.
In a large frying pan over medium-high heat, add oil. Cook salmon until one side is brown, about 2 minutes. Flip over and cook until brown on other side, 2 more minutes. Reduce heat to low, add reserved marinade, cover, and cook until fish is cooked through, 4-5 minutes. Serve with bulgur and sauce.
Per 1 svg: cal.: 530; total fat: 13g (sat. fat: 2g); sodium: 900mg; total carb.: 58g; dietary fiber: 7g; sugar: 14g; protein: 47g