Salmon with salad
Description
The dish is prepared without unnecessary complications. Tired of the usual meals and craving something new with a vibrant flavor? I recommend preparing fish with salad, as this dish is perfect for both lunch and dinner. We'll make an unusual salad that turns out refreshing and satisfying, pairing excellently with fish baked in an Asian style. I'll tell you how. Serve the finished dish immediately.
Instructions
- 1
Step 1
Clean the fish, rinse it, and dry it with paper towels.
- 2
Step 2
Peel the onion and garlic, and remove the seeds from the chili pepper. Add soy sauce, onion, garlic, chili, and lemon juice to the blender container.
- 3
Step 3
Grind everything, then add Chinese "Five-Spice" powder and mix well.
- 4
Step 4
Place the resulting mixture into a heatproof dish, then place the fish on top and press it into the sauce. Bake in a preheated oven at 220 degrees for 15 minutes.
- 5
Step 5
Chop the sun-dried tomatoes, place them in a saucepan, and add the bulgur. Add salt and pour in 2 cups of water.
- 6
Step 6
Boil for about 5 minutes, until almost all the liquid has evaporated. Then remove from heat, cover with a lid, and let it sit for about 10 minutes.
- 7
Step 7
Cut off the fennel leaves, and slice the thick part into pieces.
- 8
Step 8
Place fennel pieces into the blender container and grind them, then add chopped fennel leaves, olive oil, cumin, and lemon juice. Mix well.
- 9
Step 9
Stir the bulgur to make it fluffier, then transfer it to a bowl. Add fennel and pomegranate seeds. Season with salt and ground pepper to taste, and mix well.
- 10
Step 10
Take out the baked fish and remove the remaining sauce.
- 11
Step 11
And serve at the table with a refreshing bulgur salad.