Salmon, Avocado, Bulgur & Egg Bowl

1. Cook bulgur according to package directions.
2. Heat a small non-stick skillet over low heat and scramble egg to desired doneness. Stir egg and garlic into cooked, drained bulgur.
3. Heat a flat top grill or sauté pan to medium heat. Season the salmon on all sides with salt and pepper and coat the cooking surface with olive oil.  Add salmon to pan and sear to your liking, about 1 minute per side for rare and about 3 minutes per side to cook through, depending on the thickness of the fish. Let rest for 2 minutes then slice.
4. Assemble bowl with cooked bulgur and egg mixture, green onions and sliced avocado. Squeeze lime juice on avocado slices add salt and pepper to taste. Top with sliced salmon. Garnish with chopped cilantro or basil and serve with sriracha or other hot sauce if desired.

Serving Suggestion: Sprinkle black and white sesame seeds or drizzle toasted sesame seed oil over top of the bowl before serving.

Variation: Try raw, sushi-grade fresh ahi tuna, cubed, instead of the seared fish.

Beverage Pairing: Serve with a glass of tea or sparling water for lunch and a glass of wine for dinner.