Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgur

Directions

Position a rack in the center of the oven, and heat the oven to 400°F. Brush 1 Tbs. of the oil on the salmon. Combine the lime zest, 1/4 tsp. salt, and a pinch of black pepper, and rub on the top of the fish. Set aside for up to 30 minutes. Heat the remaining 2 Tbs. of oil in a large ovenproof skillet, preferably cast iron, over medium heat, and add the scallions, ginger, and garlic. Cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the bulgur and stock, stir until well combined, and cook for about 3 minutes. Put the salmon on top of the bulgur. Season with 1/2 tsp. salt and several grinds of pepper. Transfer the skillet to the oven, and cook until the salmon is just cooked through, 6 to 7 minutes. Remove the skillet from the oven, cover tightly with foil, and let it sit on the stovetop for 15 minutes. Remove the salmon from the skillet. Use a wooden spoon to fluff the bulgur. Stir in half of the pomegranate arils, half of the cilantro, and a healthy drizzle of oil. Season to taste with salt and pepper. Place the salmon and avocado on top of the bulgur. Scatter the remaining pomegranate arils over the dish. Drizzle 2 Tbs. lime juice over everything, scatter with the remaining cilantro, and serve hot or at room temperature with the remaining lime juice.