Pan-Seared Salmon with Bulgur Pilaf and Creamy Egg Yolk Sauce

A delightful dish featuring a perfectly seared salmon fillet served over nutty bulgur pilaf, complemented by a rich and velvety egg yolk sauce that enhances every bite.

Steps

1. Rinse bulgur under cold water. In a small pot, bring water or broth to a boil, add bulgur, cover, and simmer for 12-15 minutes until tender. Fluff with a fork. 2. In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). 3. Stir the garlic into the cooked bulgur, add chopped parsley, salt, and pepper. Keep warm. 4. Season the salmon fillet with salt and pepper. 5. Heat a non-stick skillet over medium-high heat. Add butter and let it melt. 6. Place salmon fillet skin-side down and cook for 4-5 minutes until crispy. Flip and cook another 3-4 minutes until cooked through. 7. While salmon cooks, prepare the egg yolk sauce: In a small bowl, whisk the egg yolk with lemon juice. 8. Slowly drizzle 1-2 tablespoons of hot melted butter or olive oil into the yolk mixture while whisking constantly to create a creamy sauce. 9. Plate the bulgur pilaf, top with the salmon fillet, and drizzle the egg yolk sauce over the salmon. 10. Garnish with extra parsley if desired and serve immediately.

1 salmon fillet (150g) 1/3 cup bulgur 2/3 cup water or broth 1 egg yolk 1 tbsp olive oil 1 small garlic clove, minced 1 tbsp fresh parsley, chopped Salt and pepper to taste 1 tsp lemon juice 1 tbsp butter