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Stuffed Salmon Bulgur Wheat & Tomato Salad with Shrimp

Yields1 Serving

Wild Garden Recipe Bulgur Wheat and Tomato Salmon salad3

Salmon ingredients
 2 salmon fillets
 salt and pepper
 0.50 a lemon's juice
 1 tsp smoked paprika
 1 tsp garlic powder
 3 tbsp Wild Garden Butter Ghee
Shrimp ingredients
 10 pieces of raw jumbo shrimp, deveined, and peeled
 1 tbsp olive oil
 1 minced garlic clove
 salt and pepper to taste
 1 tsp garlic powder
 1 tsp smoked paprika
 1 tsp dried Italian seasoning
 1 tbsp Wild Garden Butter Ghee
Stuffing ingredients
 4 tbsp cream cheese
 1 cup fresh spinach
 2 garlic cloves minced
 2 tbsp Wild Garden Butter Ghee
Bulgar salad ingredients
 1 pouch of Wild Garden Foods Wheat & Tomato Pilaf cooked and cooled
 1 Persian cucumber finely chopped
 0.50 a bell pepper finely chopped
 0.33 cup chopped red cabbage
 0.25 cup chopped scallions or red onion
 0.25 cup chopped parsley (optional)
 1 tbsp dried mint
 0.50 a lemon's juice
 2 tbsp olive oil

Cook the spinach and garlic in the oil or butter until wilted and caramelized. Add this mixture to the cream cheese and stir together.


Season the salmon with the salt, pepper, lemon juice, onion powder, and paprika. Cut a slit into the salmon ¾ of the way through. Stuff the salmon with 2 tbsp. of the cream cheese mixture.


Add the butter or oil to a pan and cook the salmon for 6 minutes on medium high heat on each side until cooked through. Be careful flipping the salmon. This may require two utensils to help balance while flipping. Tip: Cover the salmon while cooking to avoid the oil splashing and to cook thoroughly. Set this aside once done.


Mix the shrimp ingredients together and then place that in the same pan the salmon was cooked. Shrimp needs 2 minutes on each side to cook. It will turn a light pink when it is done.

Wild Garden Recipe Bulgur Wheat and Tomato Salmon salad


For the bulgar salad, mix all the ingredients above under that category. Taste and season the salad with any salt, pepper, or fresh lemon juice if needed.

Wild Garden Recipe Bulgur Wheat and Tomato Salmon salad2


Assemble by laying the salad on a plate then topping it off with the salmon and shrimp. Drizzle any butter or oil left on top and enjoy!

Recipe by: Fufu’s Kitchen

Wild Garden Recipe Bulgur Wheat and Tomato Salmon salad1