Veggies bulgur
made this last night and it was delicious 
Love that we back on eating healthy and small portion.
I made this bulgur mix with some saute veggies and we choose to eat it with a pan seared salmon
Just cook bulgur accorded to the instruction and mix any stir fry veggies you like to it .
For the seared Salmon:
For the Salmon:
1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fresh lemon or lime juice
2 tablespoons extra virgin olive oil
2 4-ounce wild Alaskan salmon fillets with skin
Salt and freshly ground pepper
Serves: 2
Procedure:
For the Salmon:
In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice.
Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Don’t be afraid to season the fish well – I used a very generous pinch of kosher salt per fillet.
In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish – my fillets were about an inch and a half thick), or longer for medium (even longer for well-done).
Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare).
Remove the salmon fillets to a plate.
Very carefully add the vinegar mixture to the pan – it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3).
Love that we back on eating healthy and small portion.
I made this bulgur mix with some saute veggies and we choose to eat it with a pan seared salmon
Just cook bulgur accorded to the instruction and mix any stir fry veggies you like to it .
For the seared Salmon:
For the Salmon:
1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fresh lemon or lime juice
2 tablespoons extra virgin olive oil
2 4-ounce wild Alaskan salmon fillets with skin
Salt and freshly ground pepper
Serves: 2
Procedure:
For the Salmon:
In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice.
Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Don’t be afraid to season the fish well – I used a very generous pinch of kosher salt per fillet.
In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish – my fillets were about an inch and a half thick), or longer for medium (even longer for well-done).
Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare).
Remove the salmon fillets to a plate.
Very carefully add the vinegar mixture to the pan – it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3).
This looks delicious!
yes wobbles any type of meats