operation sunshine: february 8

sunshine on a plate: seared salmon with citrusy bulgur salad

2 salmon fillets
1 cup bulgur
2 oranges
1/4 c red onion
a bunch of baby arugula
salt
pepper
good quality balsamic vinegar (i love cinnamon-pear)
olive oil

1. In a medium bowl, add 1 cup of boiling water to the bulgur. Cover with plastic wrap and let sit 30 minutes.
2. Meanwhile, peel and segment the oranges, saving as much juice as possible.
3. Thinly slice the onion
4. Drizzle the salmon in olive oil, give a good coating of salt and pepper, set aside.
5. Once the bulgur has absorbed all the water, add salt, pepper, olive oil and balsamic vinegar to taste. Then toss in the orange segments and juice, sliced onion, and a couple handfuls of arugula. Cover and refrigerate.
6. Heat a skillet over high heat for about 3 minutes. When hot, throw in the salmon, skin side down and sear for about 3 minutes. Flip the salmon, cover the pan, and cook another 3 minutes.
7. Plate the salmon and bulgur salad. (If you feel inclined, a nice balsamic reduction might be lovely drizzled over the whole thing.) Serve with bread and wine.
8. Enjoy!