Garlic-Ginger Salmon & Bulgur Bowls
with Spinach, Caramelized Miso Onion, Ponzu Drizzle & Cilantro
- Fish
- Soy
- Wheat
- Sesame
Flaky salmon with a garlicky ginger glaze is set atop nutty bulgur wheat and wilted spinach in this 30-minute weeknight dinner. A drizzle of sweet-tart ponzu adds a pop of brightness, but the meal’s crowning glory is a jammy caramelized miso onion topper that adds extra umami depth.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Red Onion
2.5 ounce
Spinach
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Halve, peel, and thinly slice onion. Roughly chop spinach. Roughly chop cilantro.
-
In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
-
Keep covered off heat until ready to use in Step 5.
-
While bulgur cooks, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
-
Reduce heat to medium low and add miso sauce concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more.
-
Turn off heat; stir in half the ponzu. Season with salt and pepper.
-
Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper.
-
Place salmon on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until salmon is cooked through, 8-10 minutes.
-
Drain any excess water from bulgur if necessary; fluff with a fork.
-
Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (TIP: Return pot to heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
-
Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.
