Pan seared salmon with cauliflower bulgur, veggies and lemon vinaigrette


We could eat fish all the time, doesn’t matter if they are from a river nearby or an ocean. Salmon is definitely the most popular sea fish in CZ, so if you’re also a fan, we have this easy and effective recipe for you.

 For 2 portions

300 g salmon
100 g cauliflower
100 g bulgur
1 big bottom mushroom
1 bok choy
50 g broccoli
2 ml lemon vinegar
60 ml extra virgin olive oil
a piece of butter
salt, pepper, some oil

Dry the fish, remove the scales and take out the bones with tweezers. Season with salt. I like to use mineral salt from Spain, it is a bit more expensive, but worth it – I only use it for fish and meat. Rub some olive oil into the skin: we will put only a little bit in the pan later. Salmon contains a lot of fat, so no need to pour in too much.

Put the salmon in a hot pan skin down and sear for about 5 minutes, until the skin gets crispy and golden. Take it out and cut off the skin – be very careful. Put it back to the pan (the skin, too) and finish the searing. The fish should be pink inside, there is nothing worse than dry fish. Well, maybe dry pasta! Haha.

Cook the bulgur in lightly salted water until soft. Cut the nice parts of the cauliflower into thin slices, I use a knife, but even a mandoline would be great and put it on the side. You can use a hand blender for the rest. Drain the bulgur, add a piece of butter and mix it with cauliflower (not with the nice pieces, you will use these for plating). Season to taste.

Slice the remaining veggies into the thinnest slices as possible. The vinaigrette is very simple: just mix together the olive oil, vinegar and salt.

Arrange everything on a plate and drizzle with vinaigrette. Enjoy!