Yield: 2 servings
|1 medium||Onion, chopped|
|1 teaspoon||Olive oil|
|4 ounces||Shiitake or white mushroom|
|1 cup||Chicken stock or broth|
|¼ cup||Marsala wine|
|10 ounces||Salmon fillet|
|\N \N||Black pepper to taste|
Chop the whole onion. Heat nonstick pan large enough to hold all the ingredients but the salmon until it is very hot. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
Meanwhile, wash and slice the mushrooms, removing the stems. Wash, peel, core and cut apple into quarters; slice quarters thinly. Add the mushrooms and apple to the onions and continue sauteing for about 2 minutes longer.
Add the bulghur, stock and wine. Reduce the heat to simmer; cover, and continue cooking until the bulghur is soft, about 10 to 15 minutes.
Grate the orange peel. Prepare the stovetop grill.
Wash, dry and place the salmon fillet skin side down on grill, and cook salmon according to the Canadian rule: measure at the thickest part, and allow 8 to 10 minutes to the inch, turning once.
Grate the lemon peel.
When the salmon is cooked, remove the skin and sprinkle grated lemon over the salmon. Season bulghur with salt and pepper to taste.
Sprinkle with grated orange peel, and arrange salmon on top of the bulghur mixture. ** New York Times // 28 December 1994 ** Submitted By PAUL MACGREGOR On 05-14-95