A delicious and yet simple dish.

Servings:
4
Preparation time:
10 minutes
Ingredients:
500g salmon
2 tbsp. cooking oil
1 tsp. salt
1 tsp. lemon-pepper
1 tbsp. sesame seeds
Bulgur:
4 dl bulgur
8 dl chicken stock
1 tbsp. neutral cooking oil
2 tbsp. chopped leek
1/2 zucchini
1/2 bell pepper
salt and grounded black pepper
Pesto sauce:
2 dl crème fraiche
2 tbsp. pesto

Pesto sauce:
Mix crème fraice and pesto. Let it cool down until serving.

Bulgur:
Trim and chop the leek finely. Cut the zucchini and bell pepper into cubes. Sizzle the leek and bulgur in oil in a deep, wide kettle. Pour 4 dl of stock and cook on low heat during constant stir. Add more stock as time goes by. When the groats are soft they are done. Finish off by adding zuccini and bell pepper along with salt and newly grounded black pepper.

Salmon Skewer:
Cut the fish into smaller bits and skewer them. Brush some oil on and season with salt and lemon-pepper. Add sesame seeds over it all. Grill the skewers until they get a nice color.