Salmon, Napa Cabbage, and Shallot Kebabs With Dill and Fennel-Seed Sauce Over Bulgur

salmon-cabbage-kebabs-bulgur
Photo by Emily Kinni
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 475 calories
    • Fat 28 g (4 g saturated fat)
    • Cholesterol 62 mg
    • Sodium 120 mg
    • Protein 28 g
    • Carbohydrate 30 g
    • Sugar 1 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 44 mg

Heat broiler. Cook the bulgur according to the package directions.

Combine the dill, vinegar, fennel seeds, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.

Combine the salmon, shallot, cabbage, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto 2 skewers. Broil, turning once, until the salmon is opaque throughout, 7 to 9 minutes.

Ingredients

  1. Check 1/2 cup bulgur
  2. Check 1/2 cup fresh dill, chopped
  3. Check 1 teaspoon white wine vinegar
  4. Check 1/2 teaspoon fennel seeds, crushed
  5. Check 3 tabelspoons olive oil
  6. Check Kosher salt and black pepper
  7. Check 1/2 pound boneless, skinless salmon, cut into 1 1/2-inch pieces
  8. Check 1 shallot, halved and cut into 1-inch pieces
  9. Check 1 napa cabbage leaf, cut into 1 1/2-inch pieces

Directions

  1. Heat broiler. Cook the bulgur according to the package directions.
  2. Combine the dill, vinegar, fennel seeds, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
  3. Combine the salmon, shallot, cabbage, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto 2 skewers. Broil, turning once, until the salmon is opaque throughout, 7 to 9 minutes.
  4. Serve the kebabs over the bulgur with the sauce.

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