Sautéed Norwegian Salmon with Bulgur Wheat Salad

Sautéed Norwegian Salmon with Bulgur Wheat Salad

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Tom Haga

Mediterranean-inspired Norwegian Salmon dish served over a bulgur wheat salad with chickpeas, tomatoes, cucumbers and red onion.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1 cups  bulgur wheat, medium ground
2 cups  water
2 each  tomato
1 each  cucumber
.5 each  red onion
.5 bunch  parsley
2 tbsp  mint, fresh
.5 cups  chickpeas, canned, drained
3 tbsp  lemon juice
4 tbsp  extra virgin olive oil


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end


  • Place bulgur wheat in a mixing bowl. Bring lightly salted water to a boil. Pour over bulgur and leave for 15 minutes. After 15 minutes, fluff with fork.
  • Chop tomatoes.
  • Peel, seed and chop cucumbers. 
  • Chop red onion, parsley and mint leaves.
  • Combine bulgur, chickpeas, tomatoes, cucumbers, red onions, parsley, mint, lemon juice and 2 tbsp extra virgin olive oil. Mix well and season with salt and pepper.


  • Season salmon with salt and pepper. In preheated sauté pan, cook salmon with remaining olive oil over medium-high heat for 2–3 minutes on each side.
  • Serve salmon over salad.

Serving Suggestion:

  • Serve with spiced carrot salad with mint.
  • Serve with chilled cucumber and yogurt salad.