Скачать или смотреть Vibrant Salmon & Bulgur Bowl with Broccoli & Avocado | Easy Dinner

Energize your dinner routine with this vibrant, healthy Salmon Bowl! In this studio-quality video, a pro chef with 20+ years of experience makes a nutritious one-bowl meal in about 30 minutes. You’ll follow simple, step-by-step top-down shots (no voiceover – just the satisfying sizzle and crunch) as the salmon is seared to golden perfection and fiber-rich bulgur is cooked until fluffy.

Bulgur is a wholesome whole grain, and salmon is packed with lean protein and heart-healthy omega-3 fats. We add crisp broccoli, creamy avocado, juicy cherry tomatoes, radishes, and fresh lettuce for extra vitamins, color, and texture. A tangy sweet chili–lemon–herb dressing ties it all together, so every bite is bright, balanced, and full of flavor.This easy recipe is perfect for busy home cooks and meal-preppers – even beginners can master it. The result is a restaurant-style bowl that’s filling yet light, loaded with nutrients and great taste. As you watch, enjoy the immersive ASMR cooking experience: the knife chopping, the salmon sizzling, and gentle bird songs in the background.

For more tasty and healthy recipes, be sure to like and subscribe! And let us know in the comments how you build your own salmon bowl. This dinner will leave you satisfied and energized – enjoy cooking along!

Ingredients (2 servings)

Base
Bulgur (dry) – 120–140 g (about 2/3–3/4 cup)
Water for cooking bulgur – 300–350 ml (about 1¼–1½ cups)
Salt – a pinch (for the bulgur)
Fish & Marinade
Salmon or trout fillet (skinless, boneless) – 220–260 g (about 8–9 oz)
Mixed ground pepper – ¼ tsp
Salt – ½ tsp, or to taste
Olive oil – 4–5 Tbsp (for marinade, sauce, and searing the fish)
Lemon – 1 piece:
Juice of ¼ lemon – for the marinade
1 wedge – into the water for broccoli
Juice of ¼ lemon – for the sauce
Remaining wedges – for serving

Veggies & Greens
Broccoli florets – 180–200 g (about 2 cups)
Cucumber – 1 small (or ½ large)
Cherry tomatoes – 8–10
Radishes – 4–6
Ripe avocado – 1
Lettuce leaves (iceberg, romaine, or mix) – 30–40 g (a small handful)
Salt – for the broccoli cooking water and to taste

Bowl Dressing
Olive oil (from the total amount) – 1–2 Tbsp
Juice of ¼ lemon
Sweet chili sauce – 1–2 Tbsp
Herbes de Provence – ½ tsp

Additionally
Ice water – for shocking/cooling the broccoli

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