Cena de salmón

Ingredientes

• 3 mini cucumbers, thinly sliced
• 2 tablespoons Sam’s Salsa Verde Salsa
• 1 cup full fat plain Greek yogurt
• 1/4 cup Sam’s Salsa Verde Salsa
• 2 cups cooked bulgur
• 1 cup Sam’s fresh Watermelon Jicama salsa
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 8 grape tomatoes
• 2 cups baby arugula, halved
• 2 tablespoons freshly crumbled feta cheese
• 4 (6 oz. each) salmon fillets
• 1 tablespoon Southwest seasoning
• 2 tablespoons grapeseed oil
• Fresh cilantro for garnish

Preparación

1. 1

   In a serving bowl, toss cucumbers with salsa verde salsa; cover and chill.

2. 2

   In another small bowl, blend Greek yogurt and salsa verde salsa to make tzatziki; cover and chill.

3. 3

   In a large bowl, gently toss bulgur, watermelon jicama salsa, olive oil, salt and tomatoes until well mixed.

4. 4

   Place arugula on serving plate and top with bulgur mixture. Sprinkle with feta. Chill bulgur salad until ready to serve.

5. 5

   Season salmon with your favorite Southwest seasoning.

6. 6

   Heat grapeseed oil in large skillet over medium-high heat until hot and shimmering. Place salmon in pan, skin side down. Reduce heat. Cook the salmon for 4 minutes (do not move it) or until golden and crisp. Flip the fillets Cook 2 minutes more or until just barely cooked in the center or to your liking.

7. 7

   Serve salmon topped with salsa verde tzatziki. Arrange on plate with bulgur salad and cucumbers. Garnish with cilantro.