Salmon with balsamic strawberries and bulgur–sweet pea salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with balsamic strawberries and bulgur–sweet pea salad

Dairy-Free, Soy-Free

2 Servings, 690 Calories/Serving

20 – 30 Minutes

In this easy, ingenious dinner, seared salmon fillets and steamed bulgur are topped with a tangy-sweet pan glaze of balsamic and cooked fresh strawberries.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemon
  • ¾ cup bulgur wheat
  • 2 ounces baby arugula
  • 3 ounces sugar snap peas
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 6 ounces strawberries
  • 2 scallions
  • ¼ cup balsamic vinegar

Nutrition per serving

Calories: 690, Protein: 49g, Fiber: 11g, Total Fat: 31g, Monounsaturated Fat: 17g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 65mg, Sodium: 430mg, Carbohydrates: 61g, Total Sugars: 13g, Added Sugars: 0g.
Contains: Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the bulgur

  • Zest the lemon; juice half and cut half into wedges for garnish.
In a medium sauce pot, bring 1¼ cups lightly salted water to a boil. Stir in the bulgur and lemon zest and juice. Bring to a boil, reduce to a simmer, cover, and cook until the bulgur is tender and the water is absorbed, 10 to 12 minutes. Remove from the heat and stir in the arugula. While the bulgur cooks, prepare the sugar snap peas.


Prep and cook the sugar snap peas

  • Cut the sugar snap peas in half crosswise on the diagonal.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Stir in the snap peas, season with salt and pepper, and cook until crisp-tender, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.


Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In the same pan used for the snap peas, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate. Pour off all but 1 tablespoon oil from the pan.


Make the strawberry-balsamic glaze

  • Remove the green hulls from the strawberries; coarsely chop enough strawberries to measure ½ cup. Save the remaining strawberries for another use.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and greens parts separate. Set aside the green parts for garnish.
In the same frying pan used for the salmon, add the balsamic vinegar, strawberries, and the white parts of the scallions and cook over medium-high heat until thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.



Transfer the bulgur and snap peas to individual plates. Top with the salmon and as much strawberry-balsamic glaze as you like. Garnish with the green parts of the scallions and serve with the lemon wedges.

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