If you close your eyes (really!) tightly, you could almost be sitting in a taverna on the Mediterranean while eating this healthy yet delicious grain bowl. This also makes a perfect summer sandwich filling in toasted pita, with a drizzle of chile sauce, alongside an ice-cold beer — the latter is highly encouraged but not essential!
Ingredients
1 pound salmon burger meat (or 1 pound minced salmon), lightly pressed to remove excess moisture Available in Our Seafood Subscription Box
2 ½ cups cooked cold bulgur wheat, divided
½ cup chopped fresh dill, divided, plus sprigs for garnish
½ cup chopped fresh flat-leaf parsley leaves, divided
¼ cup prepared tzatziki, plus more for serving
1½ teaspoons dried oregano
1 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
2 tablespoons freshly squeezed lemon juice, divided, plus wedges for garnish
¼ cup extra virgin olive oil, divided, plus more for drizzling
2 medium plum tomatoes, diced
2 medium Persian cucumbers, trimmed and diced
Crumbled feta, sliced red onion, whole pepperoncini, for serving
Directions
Form the Kefta
In a large bowl, combine salmon, ½ cup of the bulgur, 3 tablespoons of the dill, 3 tablespoons of the parsley, the tzatziki, oregano, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper. Form the mixture into 8 (2-inch long) cigar-shaped ovals. Place on a lightly oiled baking dish and refrigerate just until chilled, 10 to 15 minutes.
Prep the Bulgur and Vegetables
Meanwhile, in a medium bowl, combine the remaining bulgur, remaining chopped dill, 1 tablespoon lemon juice, and 1 tablespoon olive oil and season with salt and pepper to taste.
In another medium bowl, combine the tomatoes, cucumbers, remaining parsley, 1 tablespoon lemon juice, and 1 tablespoon olive oil, and season with salt and pepper to taste.
Cook the Kefta
Meanwhile, in a large nonstick or cast iron skillet, heat 2 tablespoons olive oil over high heat until shimmering. Add the kefta to the skillet, in batches if necessary, slightly pressing with the back of a spatula to flat slightly. Cook until golden, about 1 to 2 minutes per side for medium, or 3 minutes per side for well-done.Transfer to a paper towel-lined plate.
Serve
Divide the bulgur and tomato-cucumber salad between 2 bowls and top with salmon kefta, crumbled feta, sliced red onion, and dill sprigs. Drizzle lightly with oil and serve with lemon wedges and pepperoncini.
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Pro Tips
Pair it Up
Match the Mediterranean flavors in this dish with a southern Italian wine or Greek white wine, like an Assyrtiko.
