Grilled Salmon on a Bed Of Apple Bulgur

Ingredients

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 1 teaspoon olive oil
• 4 ounces shiitake, cremini, portobello or ordinary white mushrooms
• 1 large apple
• ½ cup bulgur
• 1 cup no-salt-added chicken stock or broth
• ¼ cup Marsala wine
• 1 large orange
• 10 ounces salmon fillet
• 1 lemon
• ¼ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    676 calories; 23 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 75 grams carbohydrates; 13 grams dietary fiber; 29 grams sugars; 40 grams protein; 81 milligrams cholesterol; 564 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Chop whole onion.
2. Heat nonstick pan large enough to hold all the ingredients but the salmon until it is very hot. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
3. Meanwhile, wash and slice the mushrooms, removing the stems. Wash, peel, core and cut apple into quarters; slice quarters thinly. Add the mushrooms and apple to the onion, and continue sauteing for about 2 minutes longer.
4. Add the bulgur, stock and wine. Reduce heat to simmer; cover, and continue cooking until bulgur is soft, 10 to 15 minutes.
5. Grate orange peel.
6. Prepare stove-top grill.
7. Wash, dry and place salmon skin side down on grill, and cook salmon according to the Canadian rule: measure at the thickest part, and allow 8 to 10 minutes to the inch, turning once.
8. Grate lemon peel.
9. When salmon is cooked, remove the skin and sprinkle grated lemon over salmon. Season bulgur with salt and pepper. Sprinkle with grated orange peel, and arrange salmon on top of the bulgur mixture.

40 minutes