Bulgur is the canned margarita of grains—she’s ready to party, fast. “It’s one of the original convenience foods,” says Abra Berens, author of the wonderful new grain-and-bean-focused cookbook Grist. This isn’t brown rice you have to cook for 45 agonizing minutes. To cook bulgur, the name for parboiled and dried wheat berries, just rehydrate the grain (fine or medium grind) by covering it in boiling water and letting it sit for about 10 minutes. In this recipe, the grains get dressed up with a few herbs and served with fish and fennel for a simple dinner. Plan ahead and make a double batch of the mustard dressing to use as a sauce to serve with proteins or brighten up sturdy greens.
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What you’ll need
Benriner Mandoline Slicer
$49 At Amazon
Large Nonstick Skillet
$50 At Amazon
Fish Spatula
$16 At Amazon
Small Saucepan
$160 $150 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and immediately add bulgur. Cover pan and let sit until bulgur is tender, about 10 minutes. Drain off excess water, then mix in dill and 2 Tbsp. oil. Season with salt and pepper.
Step 2
Meanwhile, whisk shallot, vinegar, sour cream, mustard, and ¼ cup oil in a small bowl until smooth; season dressing with salt. Set aside.
Step 3
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Season salmon with salt and arrange skin side down in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn fillets over and cook until just cooked through, about 3 minutes. Transfer to a large plate, arranging skin side up.
Step 4
Combine fennel and radishes in a large bowl. Drizzle reserved dressing over to suit your taste (you won’t need all of it) and toss to coat. Season with more salt if needed.
Step 5
To serve, spoon bulgur among plates, dividing evenly, and top each with a salmon fillet and fennel and radish salad.
Do ahead: Dressing can be made 3 days ahead. Cover and chill.
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