Baked salmon with bulgur
4 servings
30 minutes
Baked salmon with bulgur is an exquisite dish of Italian cuisine that combines the delicate texture of fish, the lightness of focaccia, and a rich creamy sauce. Its roots trace back to Mediterranean gastronomy traditions where the freshness of ingredients plays a key role. Salmon, lightly roasted to a golden crust, is infused with an aromatic sauce made from white wine, cream, and dill that adds subtlety to its flavor. Bulgur and spinach add gentle herbal and nutty notes while the baked focaccia wraps up the dish as a finishing touch. It’s an ideal option for both a festive dinner and a cozy family evening, captivating with its harmony of flavors and textures.
1
Fry the sliced onions and chopped garlic until golden, add 30-40 ml of white wine, evaporate, then add cream. Bring the sauce to a boil, then let it simmer on low heat for half an hour. The sauce should reduce by about a quarter.
- Onion: 100 g
- Garlic: 20 g
- Vegetable oil: 20 ml
- White wine: 40 ml
- Cream 33%: 250 ml
2
Strain the sauce, add chopped dill, blend the sauce with a blender, strain again, bring to a boil on the stove and immediately remove from heat.
- Dill: 70 g
3
Quickly fry the fish steaks in a pan. In a separate pan, place boiled bulgur and spinach, top the spinach with small pieces of salmon fried on both sides, and pour sauce over it.
- Salmon steak: 200 g
- Bulgur: 100 g
- Fresh spinach leaves: 50 g
- Cream 33%: 250 ml
4
Cover the focaccia dish and place it in the oven for one and a half minutes to puff up.
- Focaccia: 1 piece