Pomegranate Salmon Bulgur Bowls with Walnut Olive Topping
Ingredients
- 1½ pounds skinless center-cut salmon fillet , cut into 1-inch pieces
- ¾ teaspoon table salt
- ½ teaspoon pepper
- 3 tablespoons pomegranate molasses , divided
- 1½ cups walnut , chopped
- 1 cup fresh mint , chopped coarse
- 1 cup fresh cilantro leaves and stems, chopped coarse
- 1 cup green olive bruschetta
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 3½ cups cooked bulgur , room temperature
- ½ English cucumber , quartered lengthwise and sliced thin
- ¼ cup pomegranate seeds
Instructions
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