Roasted Salmon w/Celery & Bulgur SaladThe “Roasted Salmon with Celery and Bulgur Salad,” from the February 2017 issue of Bön Appetit, gave me exactly what it promised: a messy heap of food.

What do you think of this list of ingredients? Walnuts, salmon, bulgur, turnips, celery. And you get to use some preserved lemon and golden raisins, too. Cute, right? I thought so.

Roast the turnips, then add the salmon to the same roasting dish. Easy.

And we all like bulgur wheat. Boil a cup of water, add the 1/2 cup bulgur with a pinch of salt, cover and remove from heat. Sit for 20 minutes. Drain and fluff.

Whisk the quick yogurt dressing, to drizzle over this mess of food. It’s satisfying to “break the salmon into large pieces” after roasting it.

Basically, this is a nonextraordinary jumble of food. You can do it, you can enjoy it.

Salmon Fillet (1 1/2 lbs.) = $23.16
White Turnips (1 1/2 lbs.) = $2.31

PREP TIME: 40 minutes of toasting and roasting, while bulgur cooks in the background, then assemble and eat
TASTE: thanks to the mishmash, you do indeed get salmon, bulgur, turnips, celery, walnuts, preserved lemon, and golden raisins in every bite

Next time, I’m ready to try the “Spiced and Seared Flank Steak with Carrot Mash and Snap Peas,” from the April 2017 issue of Cooking Light. See my winning dish when you come back to my site next week.