Salmon Bulgur Risotto

• Seafood

  • 2 cups Salmon

• Produce

  • 1 handful Cilantro
  • 1 handful Dill
  • 2 Garlic cloves
  • 1 Green pepper
  • 4 Tomatoes

• Condiments

  • 1 tbsp Capers
  • 1 handful Green olives

• Pasta & Grains

  • 1 cup Bulgur, dry

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 1/2 cup Water

Found on beautybites.org

Description

Directions

• Bulgur: Wash bulgur until water runs clear. Boil water and pour over bulgur in a small pot, then cover with lid. The boiling water should just cover the bulgur, dont add too much of it. Bulgur will be ready in 10-15 minutes. Before adding the bulgur to the rest of the ingredients, make sure to remove any excess water (if theres any that hasnt been soaked up).
• Chop tomatoes small or puree them in your food processor. Heat them in a large pan with a lid -cook at medium-high for a few minutes until the tomatoes start to fall apart and start looking like a sauce. Then add the bulgur, chopped salmon and mix everything well together. If you need to - add some water.
• After 3-4 minutes cooking stir in the garlic and olive oil. Cover and stir from time to time for another 3-4 minutes.
• In the meantime chop cilantro, green pepper, dill and olives.
• Turn off heat and add the chopped cilantro, green peppers, dill, olives, capers. Stir in, add salt to taste (I needed just a pinch because of the salmon, olives and capers), cover and let sit for a few more minutes on the warm stove.
• Serve like this or with the yogurt-garlic sauce or for a dairy free version: my avocado-dill sauce