Salmon in Creamy Tomato Sauce with Crispy Sausage and Bulgur
A quick and flavorful dish of pan-seared salmon in a rich, creamy tomato sauce, topped with crispy sausage and served over fluffy bulgur.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings4
This recipe brings together the delicate flavor of salmon with a velvety tomato sauce, enhanced by the crunch of crispy sausage and the earthy texture of bulgur. It's a balanced, satisfying meal that comes together in just over half an hour.
The key is to sear the salmon briefly for a golden crust, then let it finish cooking in the sauce, absorbing all the flavors. Serve it over cooked bulgur for a complete, hearty dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pat the salmon fillets very dry with paper towels. Season with salt and pepper, then rub all over with a few drops of olive oil.
- Heat a nonstick skillet over high heat. Add the chopped sausage and sauté for 3–4 minutes until crispy. Transfer to a bowl and set aside.
- In the same skillet, place the salmon fillets and sear for 1 minute per side. Transfer to a plate, cover, and set aside.
- Add a little olive oil to the skillet. Sauté the onion for 2–3 minutes, then add the garlic and cook for 1 more minute.
- Add the cherry tomatoes and cook for 2–3 minutes until they soften slightly.
- Pour in the grated tomatoes and cook for 5 minutes, until the sauce begins to thicken.
- Stir in the sour cream or heavy cream and cook for 2 more minutes.
- Return the salmon to the skillet with the sauce. Check the seasoning, then cook for 2–3 minutes until the sauce is creamy and thick.
- Remove from heat and sprinkle with chopped parsley.
- Divide the cooked bulgur among plates. Top each with a salmon fillet and spoon the sauce over.
- Sprinkle with the crispy sausage and serve immediately. Enjoy hot!
💡 Tips
- For extra flavor, you can deglaze the skillet with a splash of white wine after cooking the onion.
- If you don't have bulgur, serve with rice or crusty bread.
- Adjust the chili flakes to your spice preference.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου