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

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.

Serve the kebabs over the bulgur with the sauce.