Honey-Dijon & Glazed Salmon with zucchini and herbed bulgar

By Sharon-2

Ingredients

• HONEY-DIJON GLAZED SALMON WITH FLASH-COOKED ZUCCHINI
• 2 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 4 (6-oz.) salmon fillets
• (or find pre-marinated salmon fillets at your local grocery store)
• 2 tablespoons olive oil, divided
• 1 shallot, thinly sliced and divided
• 2 medium zucchini, halved lengthwise and cut into 1/4-in. slices (about 3 cups), divided
• 2 tablespoons chopped fresh cilantro
• HERBED BULGUR WITH ALMONDS
• 1 1/4 cups water
• 3/4 cup bulgur
• 5/8 teaspoon kosher salt
• 1/3 cup chopped parsley
• 1/3 cup chopped cilantro
• 1/2 cup chopped almonds
• 1 1/2 teaspoons grated orange rind
• 1 1/2 teaspoons extra-virgin olive oil

Details

Adapted from cookinglight.com

Preparation

Step 1

HONEY-DIJON GLAZED SALMON WITH FLASH-COOKED ZUCCHINI

1. Place a rimmed baking sheet in oven. Preheat broiler to high (keep pan in oven as it preheats).

2. Combine honey, mustard, vinegar, 3/4 teaspoon pepper, and 1/4 teaspoon salt in a microwave-safe bowl. Microwave at HIGH for 2 minutes, stirring after 1 minute. Reserve 2 tablespoons honey mixture.

3. Carefully remove pan from oven. Coat pan with cooking spray. Arrange fillets, skin side down, on pan; broil 6 minutes. Brush remaining 2 1/2 tablespoons honey mixture over fillets; broil 2 minutes. Remove pan from oven; brush fillets with reserved 2 tablespoons honey mixture. Keep warm.

4. Heat 1 tablespoon oil in a large skillet over high. Add half of shallots; cook 1 minute, stirring frequently. Add half of zucchini; cook 3 minutes, stirring occasionally. Place zucchini mixture in a bowl. Repeat procedure with remaining 1 tablespoon oil, remaining shallots, and remaining zucchini. Add remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, and cilantro to zucchini mixture; toss. Serve zucchini with salmon fillets.

HERBED BULGUR WITH ALMONDS

1. Bring 1 1/4 cups water, bulgur, and salt to a boil in a saucepan. Cover and simmer 12 minutes. Let stand 5 minutes. Stir in parsley and remaining ingredients