Editorial sample recipeGreekintermediatehalal

Greek Pan-Seared Salmon With Warm Herb Bulgur And Kalamata Tapenade

Name: Greek Pan-Seared Salmon With Warm Herb Bulgur And Kalamata Tapenade
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 piece skin-on salmon fillets, 6 oz each; 1 cup coarse bulgur wheat; 0.5 cup pitted Kalamata olives, finely chopped; 2 tbsp olive oil; 2 tbsp chopped fresh dill; 2 tbsp fresh lemon juice; 1.5 cup halal vegetable broth; 1 piece shallot, minced

Crispy skin-on salmon served over warm, herb-infused bulgur wheat and topped with a bright lemon and Kalamata olive tapenade.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Skin-Side Down Pan-Searing

Starting fish skin-side down in a hot pan renders fat under the skin, creating a crispy barrier while gently cooking the delicate flesh above.

Instructions

Step 1: Combine the halal vegetable broth and minced shallot in a small pot, bring to a boil, stir in the bulgur wheat, then cover and remove from heat to steep for 15 minutes.
Step 2: Mix the chopped Kalamata olives, fresh lemon juice, 1 tablespoon of olive oil, and chopped fresh dill in a small bowl to create the tapenade.

Step 3: Fluff the steeped bulgur wheat with a fork and season with salt and pepper to taste.

Step 4: Season the salmon fillets generously with salt and pepper on both sides.

Step 5: Heat the remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat, then add salmon fillets skin-side down and press gently for 4 minutes until skin is crisp.

Step 6: Flip the salmon fillets and cook for an additional 3 minutes until cooked through, then serve over warm bulgur wheat topped with the olive tapenade.

Cooking tips

Press down gently on salmon fillets with a spatula during the first 30 seconds of searing to prevent curling and ensure even skin browning.
Make sure the bulgur steeps tightly covered so it absorbs all liquid and cooks evenly through residual steam.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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