Stuffed Salmon Bulgur Wheat & Tomato Salad with Shrimp
October 1, 2019
3 tbsp Wild Garden Butter Ghee
1 tbsp Wild Garden Butter Ghee
2 tbsp Wild Garden Butter Ghee
Bulgar salad ingredients
1 pouch of Wild Garden Foods Wheat & Tomato Pilaf cooked and cooled
1Cook the spinach and garlic in the oil or butter until wilted and caramelized. Add this mixture to the cream cheese and stir together.
2Season 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.
3Add 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.
4Mix 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.
5For 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.
6Assemble 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