Roasted Salmon with Celery and Bulgur Salad
A sophisticated dish combining perfectly roasted salmon with a nutty bulgur salad featuring celery, turnips, and preserved lemon. The salad is enriched with walnuts, golden raisins, and a tangy yogurt dressing, creating a balanced blend of flavors and textures.
Ingredients
- •½ cup walnuts
- •1½ pound salmon fillet
- •1 to taste Kosher salt
- •½ cup bulgur
- •2 bunches white turnips
- •4 tablespoons olive oil
- •¼ cup Greek yogurt
- •1 tablespoon white wine vinegar
- •2 tablespoons lemon juice
- •4 stalks celery heart stalks
- •¼ whole preserved lemon
- •¼ cup golden raisins
- •¼ cup parsley
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
8 min
- 2.
Increase oven temperature to 450°F. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.
5 min
- 3.
Cook bulgur according to package directions. Set aside.
20 min
- 4.
Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 Tbsp. oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15-20 minutes. Reduce oven temperature to 325°F. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12-15 minutes.
35 min
- 5.
Whisk yogurt, vinegar, 2 Tbsp. lemon juice, and 3 Tbsp. oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.
10 min
- 6.
Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.
5 min
