Dill and lemon bulgur with salmon

Ingredients

• 750 ml Water
• 350 g Bulgur, dry
• 4 slice Wild salmon
• 1 tbsp Dill weed, fresh, finely chopped
• 1 pcs Lemon juice
• 1 tbsp Extra virgin olive oil
• 1 pinch Sea salt flakes
• 1 pinch Pepper, black ground

Method

1. In a saucepan, add water and bulgur, mix once, then cover and cook over low heat until all water is absorbed, for about 25 minutes.
2. In a bowl, mix together the olive oil, dill, lemon juice, salt and pepper.
3. Mix together the cooked bulgur with the oil-lemon juice mix.
4. Meanwhile, preheat the oven to 200°C.
5. Place salmon on a baking sheet.
6. Sprinkle with salt and pepper.
7. Bake for 10-15 minutes or until salmon flakes with a fork, then remove from the oven.
8. Cut up the salmon fillets into large chunks.
9. Mix the salmon into the bulgur gently.