Turkish Spiced Salmon Bowl with Bulgur and Lemon

• 140 g Bulgur
• 1 tsp Fine sea salt
• 2 pieces Salmon fillet, skin on
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 3 tbsp Extra virgin olive oil
• 1 medium Cucumber
• 2 medium Tomato, ripe but firm
• 1 medium Lemon
• 350 ml Water
• ½ tsp Black pepper

1. Put the bulgur in a saucepan with the water and 1/2 tsp of the fine sea salt. Bring to the boil, then cover and cook on a low heat for 10 to 12 minutes until tender and the water is absorbed. Take off the heat and keep covered for 5 minutes, then fluff with a fork.
2. Meanwhile, pat the salmon dry and season all over with the sweet paprika, ground cumin, 1/4 tsp of the fine sea salt and the black pepper (if using). Drizzle over 1 tbsp of the extra virgin olive oil and rub to coat evenly.
3. Heat a frying pan over a medium-high heat. Add the salmon skin-side down and cook for 3 to 4 minutes until the skin is crisp, then turn and cook for 2 to 4 minutes more until just cooked through and opaque at the thickest part. Transfer to a plate to rest while you assemble the bowls.
4. Cut the cucumber and tomato into bite-size pieces and put them in a mixing bowl. Squeeze in the juice from half the lemon, add 1 tbsp of the extra virgin olive oil and a pinch of the remaining fine sea salt, then toss well. Cut the remaining lemon half into wedges for serving.
5. Divide the bulgur between two bowls and top with the cucumber and tomato mixture. Sit the salmon on top and spoon over any resting juices. Finish with the remaining 1 tbsp extra virgin olive oil and serve with the lemon wedges for squeezing over.

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