Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgur

Ingredients

• 2 tablespoons olive oil
• 4 salmon fillets
• Salt and freshly ground black pepper
• 1 cup cooked bulgur
• 2 avocados, diced
• 1/2 cup pomegranate arils
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Set an oven rack in the middle position and warm the oven to 400°F. Coat the salmon with 1 Tbs. of the oil. In a small bowl, mix the lime zest with 1/4 tsp. salt and a pinch of black pepper, then spread that mixture over the top of the fish. Let the fish rest for up to 30 minutes.
2. Warm the remaining 2 Tbs. of oil in a large ovenproof skillet, ideally cast iron, set over medium heat. Add the scallions, ginger, and garlic, and cook, giving them a stir now and then, until they have just begun to soften, 2 to 3 minutes. Stir in the bulgur and stock until everything is evenly mixed, then cook for about 3 minutes. Nestle the salmon over the bulgur. Sprinkle with 1/2 tsp. salt and several grinds of pepper. Move the skillet into the oven and roast until the salmon is just done, 6 to 7 minutes. Take the skillet out, cover it snugly with foil, and let it rest on the stovetop for 15 minutes.
3. Lift the salmon out of the skillet. Fluff the bulgur with a wooden spoon, then fold in half of the pomegranate arils, half of the cilantro, and a generous drizzle of oil. Taste and add salt and pepper as needed. Arrange the salmon and avocado over the bulgur.
4. Sprinkle the rest of the pomegranate arils over the top. Spoon 2 Tbs. lime juice over the whole skillet, add the remaining cilantro, and serve hot or at room temperature with the remaining lime juice.