Salmon Dinner
Enjoy an easy and healthy golden-crisp pan seared seafood dinner complete with two fresh salsa sides and tzatziki sauce
Ingredients
- 3 mini cucumbers, thinly sliced
- 2 tablespoons Sam’s Salsa Verde Salsa
- 1 cup full fat plain Greek yogurt
- ¼ cup Sam’s Salsa Verde Salsa
- 2 cups cooked bulgur
- 1 cup Sam’s fresh Watermelon Jicama salsa
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 8 grape tomatoes
- 2 cups baby arugula, halved
- 2 tablespoons freshly crumbled feta cheese
- 4 (6 oz. each) salmon fillets
- 1 tablespoon Southwest seasoning
- 2 tablespoons grapeseed oil
- Fresh cilantro for garnish
Instructions
- In a serving bowl, toss cucumbers with salsa verde salsa; cover and chill.
- In another small bowl, blend Greek yogurt and salsa verde salsa to make tzatziki; cover and chill.
- In a large bowl, gently toss bulgur, watermelon jicama salsa, olive oil, salt and tomatoes until well mixed.
- Place arugula on serving plate and top with bulgur mixture. Sprinkle with feta. Chill bulgur salad until ready to serve.
- Season salmon with your favorite Southwest seasoning.
- Heat grapeseed oil in large skillet over medium-high heat until hot and shimmering. Place salmon in pan, skin side up. Cook the salmon for 4 minutes (do not move it) or until golden and crisp. Flip the fillets and reduce heat to medium. Cook 4 to 5 minutes more or until just barely cooked in the center or to your liking.
- Serve salmon topped with salsa verde tzatziki. Arrange on plate with bulgur salad and cucumbers. Garnish with cilantro.
Nutrition
Calories: 609kcalCarbohydrates: 86gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 26mgSodium: 1.349mgPotassium: 1.196mgFiber: 18gSugar: 12gVitamin A: 1.364IUVitamin C: 16mgCalcium: 188mgIron: 4mg
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