Pomegranate Salmon Bulgur Bowls with Walnut-Olive Topping
By Matthew FairmanPublished on June 16, 2025
Time
30 minutes
Yield
Serves 4
Ingredients
Pomegranate Salmon
1½ pounds skinless center-cut salmon fillet, cut into 1-inch pieces¾ teaspoon table salt ½ teaspoon pepper 3 tablespoons pomegranate molasses, dividedWalnut-Olive Topping
1½ cups walnut, chopped1 cup fresh mint, chopped coarse1 cup fresh cilantro leaves and stems, chopped coarse1 cup green olive bruschetta2 tablespoons pomegranate molasses 2 tablespoons extra-virgin olive oilBowl
3½ cups cooked bulgur, room temperature½ English cucumber, quartered lengthwise and sliced thin¼ cup pomegranate seedsBefore You Begin
This recipe works best with a chunky green olive bruschetta (sometimes sold as olive tapenade or olive salad), an oil-packed mixture of olives, peppers, capers, garlic, and spices. Avoid smooth or pureed tapenades. We like to serve these bowls drizzled with olive oil and with pita chips alongside.
Instructions
- Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and lightly spray foil with vegetable oil spray. Arrange 1½ pounds 1-inch skinless center-cut salmon fillet pieces in even layer on prepared sheet and sprinkle evenly with ¾ teaspoon table salt and ½ teaspoon pepper (salmon pieces should not be touching). Brush salmon with 2 tablespoons pomegranate molasses.
- Broil until top edges of salmon are well browned, 6 to 8 minutes. Transfer sheet to wire rack and brush salmon with remaining 1 tablespoon pomegranate molasses.
- Combine 1½ cups chopped walnuts, 1 cup coarsely chopped fresh mint, 1 cup coarsely chopped fresh cilantro leaves and stems, 1 cup green olive bruschetta, 2 tablespoons pomegranate molasses, and 2 tablespoons extra-virgin olive oil in bowl.
- Season 3½ cups room-temperature cooked bulgur with extra olive oil and salt to taste. Divide bulgur mixture evenly among serving bowls. Divide salmon and ½ quartered and thinly sliced English cucumber evenly among bowls. Top each bowl with ½ cup walnut-olive topping and sprinkle with ¼ cup pomegranate seeds. Serve, passing extra walnut-olive topping separately.
for the pomegranate salmon
for the walnut-olive topping
for the bowl
Time
30 minutesYield
Serves 4Ingredients
Pomegranate Salmon
Walnut-Olive Topping
Bowl
Ingredients
Pomegranate Salmon
Walnut-Olive Topping
Bowl
Ingredients
Pomegranate Salmon
Walnut-Olive Topping
Bowl
Why This Recipe Works
We wanted to make hearty grain bowls that boasted a variety of harmonious elements without requiring many subrecipes with time-consuming prep lists. To that end, these salmon bowls rely on supermarket powerhouses and convenience items to make life easier while creating delicious, nutritious, dinner-worthy grain bowls. Rich, briny green olive bruschetta brought incredible depth and complexity to a stir-together topping of chopped walnuts, mint, and cilantro. Sweet, tart pomegranate molasses added brightness to the walnut-olive topping and made for a tasty, ready-made glaze on chunks of fresh broiled salmon. Sliced cucumbers contributed a clean, crunchy element to our bowls while pomegranate seeds brought beauty and acidity.
Before You Begin
This recipe works best with a chunky green olive bruschetta (sometimes sold as olive tapenade or olive salad), an oil-packed mixture of olives, peppers, capers, garlic, and spices. Avoid smooth or pureed tapenades. We like to serve these bowls drizzled with olive oil and with pita chips alongside.
Instructions
- Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and lightly spray foil with vegetable oil spray. Arrange 1½ pounds 1-inch skinless center-cut salmon fillet pieces in even layer on prepared sheet and sprinkle evenly with ¾ teaspoon table salt and ½ teaspoon pepper (salmon pieces should not be touching). Brush salmon with 2 tablespoons pomegranate molasses.
- Broil until top edges of salmon are well browned, 6 to 8 minutes. Transfer sheet to wire rack and brush salmon with remaining 1 tablespoon pomegranate molasses.
- Combine 1½ cups chopped walnuts, 1 cup coarsely chopped fresh mint, 1 cup coarsely chopped fresh cilantro leaves and stems, 1 cup green olive bruschetta, 2 tablespoons pomegranate molasses, and 2 tablespoons extra-virgin olive oil in bowl.
- Season 3½ cups room-temperature cooked bulgur with extra olive oil and salt to taste. Divide bulgur mixture evenly among serving bowls. Divide salmon and ½ quartered and thinly sliced English cucumber evenly among bowls. Top each bowl with ½ cup walnut-olive topping and sprinkle with ¼ cup pomegranate seeds. Serve, passing extra walnut-olive topping separately.
for the pomegranate salmon
for the walnut-olive topping
for the bowl
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