Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) pomegranate juice

  2. 1/4 cup(s) orange juice

  3. 1 cup(s) bulgur

  4. 2 cup(s) water

  5. 4 piece(s) (5 ounces each) skinless center-cut salmon fillet

  6. Salt

  7. Pepper

  8. 5 ounce(s) radishes

  9. 5 dried apricot halves

  10. 3 green onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.

  2. In 1-quart saucepan, heat pomegranate and orange juices to boiling on high. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/3 cup.

  3. In large microwave-safe bowl, combine bulgur and water. Microwave on High 10 to 12 minutes or until bulgur is tender and water is absorbed.

  4. Arrange salmon in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque.

  5. Meanwhile, finely chop radishes, apricots, and green onions. Reserve 1 tablespoon green onion.

  6. Add remaining green onion to bulgur along with radishes, apricots, and 1/8 teaspoon each salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, then glaze. Garnish with reserved green onion.

  7. Tips & Techniques Be sure to buy 100 percent pomegranate juice, without added sugars.


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