Maple-Mustard Salmon, Bulgur with Herbs, and Zucchini and Carrot Ribbons

by Jennifer

Serves 4.

Maple-Mustard Salmon

  •  4 – 6 salmon steaks, depending on size, appetite, and if you want leftovers
  • 2 TBS of your favorite mustard (I used a whole grain horseradish maple mustard)
  • 2 TBS maple syrup
  • 1/2 tsp sea salt
  • freshly ground black pepper

Preheat broiler.

Stir together mustard, maple syrup, salt and pepper,

and brush on the salmon.

Broil for 10 – 15 minutes, until just cooked through.

Bulgur with Herbs – from Gourmet magazine

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 TBS extra-virgin olive oil
  • 1/4 cup sliced almonds
  • 1 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1 TBS extra-virgin olive oil (or store-bought roasted-almond oil;  I used olive)
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper

Place bulgur in a medium-sized bowl, add boiling water and cover with plastic wrap;  let sit for 10 minutes,

then drain through a fine-meshed sieve.  While the bulgur is soaking, heat 2 TBS oil in a small saucepan over medium heat and cook the almonds, stirring frequently, until golden, 2 – 4 minutes (sorry, can’t find my photo of this step!).  Remove from heat.

In a serving bowl combine the herbs, toasted almonds and oil, additional TBS oil, lemon juice, 1/2 tsp salt and freshly ground black pepper.

Add drained bulgur and toss well.  Serve at room temperature.

Zucchini and Carrot Ribbons

  • 2 large zucchini
  • 3 medium carrots
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Use a Y-shaped vegetable peeler to peel long strips from the zucchini and carrots, starting on one side of each vegetable and moving to peel ribbons from all four sides, as much as you can (save what’s left of the vegetables for another use….I fed the carrots to our pet rabbit!).

Heat the oil in a large skillet over medium heat;  add the zucchini and carrot ribbons and cook, tossing occasionally with tongs, for 5 minutes, or

until tender.  Season with salt and black pepper.

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