🥄Ingredients:
1 salmon fillet (about 3 oz) 1/2 cup coarse bulgur 1 cup water or chicken broth 1/2 lemon, sliced 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper, to taste
🥄 Instructions:
In a medium saucepan, bring 1 cup of water or chicken broth to a boil.
Add the bulgur to the boiling liquid, reduce the heat to low, cover, and simmer for 12-15 minutes or until the bulgur is tender and the liquid is absorbed.
Fluff the bulgur with a fork and set aside.
Preheat your oven to 400°F (200°C).
Place the salmon fillet on a small baking sheet lined with parchment paper.
Drizzle the salmon fillet with olive oil and season with minced garlic, salt, and pepper.
Arrange lemon slices over the salmon.
Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Mandarin Salad
🥄Ingredients: 1 head of lettuce (e.g., Romaine or mixed greens) 4-5 mandarin oranges, peeled 1/2 cup sliced almonds, toasted 1/4 cup red onion, thinly sliced 1/4 cup dried cranberries or pomegranate seeds
For the Dressing: 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon honey Salt and pepper, to taste
🥄 Instructions:
Wash and chop the lettuce, then place it in a large salad bowl.
Add the mandarin oranges, sliced almonds, red onion to the bowl. If you’re using dried cranberries or pomegranate seeds, add them as well.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.