---
title: "Garlic-Ginger Salmon & Bulgur Bowls"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/garlic-ginger-salmon-and-bulgur-bowls-68d655d1e58ed6e5b355f"
time required: 25 minutes
difficulty: medium
allergens:
  - Fish
  - Soy
  - Wheat
  - Sesame
tags:
  - Carb Conscious
  - High Protein
  - Fiber Powered
  - Easy Prep
  - GLP-1 Friendly
nutrition:
  calories: 630
  protein: 37
  fat: 33
  saturated fat: 6
  carbohydrates: 46
  sugar: 7
  fiber: 8
  cholesterol: 90
  sodium: 640
  potassium: 980
  calcium: 90
  iron: 2.9
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/garlic-ginger-salmon-bulgur-bowls.avif"
---
Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, peel, and thinly slice the @red onion{1}. Roughly chop the @spinach{5%ounce}. Roughly chop the @cilantro{1/2%ounce}.

In a #small pot{}, combine @bulgur wheat{1%cup}, @water{2%cups} (for 4 servings), and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until water is absorbed and bulgur is tender, ~{12-15%minutes}. Keep covered off heat until ready to use in Step 4.

While bulgur cooks, heat a drizzle of @cooking oil{2%tsp} in a #nonstick pan{} over medium heat. Add @onion{}; cook, stirring occasionally, until browned and softened, ~{8-10%minutes}. Reduce heat to medium-low and add @miso concentrate{2%unit}, @water{1/4%cup} (@water{1/2%cup} and @sugar{2%tsp} for 4 servings). Cook until caramelized and jammy, ~{2-3%minutes} more. Turn off heat; stir in half the @ponzu sauce{24%ounce}. Season with @salt{} and @pepper{}.

Meanwhile, pat @salmon{20%ounce} dry with paper towels; season all over with @salt{} and @pepper{}. Place salmon on lightly oiled @baking sheet{}. Spread with half the @garlic-ginger scallion paste{4%ounce} and roast on top rack until cooked through, ~{8-5%minutes}.

Drain any excess liquid from bulgur if needed; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (Tip: Return pot to heat if spinach doesn't wilt from residual heat.) Season with salt and pepper.

Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro.

---