465 calories per serving
• 4 pieces (5 ounces each) skinless center-cut salmon filet
• ¾ cup pomegranate juice
• ¼ cup orange juice
• 1 cup bulgur
• 2 cups water
• 5 ounces radishes
• 5 dried apricot halves
• 3 green onions
1.) Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
2.) In 1-quart saucepan, heat pomegranate and orange juices to boiling on high. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/3 cup.
3.) In large microwave-safe bowl, combine bulgur and water. Microwave on High 10 to 12 minutes or until bulgur is tender and water is absorbed.
4.) Arrange salmon in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque.
5.) Meanwhile, finely chop radishes, apricots, and green onions. Reserve 1 tablespoon of green onion.
6.) Add remaining green onion to bulgur along with radishes, apricots, and 1/8 teaspoon each salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, and then glaze. Garnish with reserved green onion.