[UPGRADE SALMON TO ICELANDIC COD] GLP-1 Friendly Ponzu Miso Salmon with Caramelized Onions & Garlic Ginger Spinach Bulgur

• 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.

While onions cook, 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.