1 tbsp butter
6 scallions, chopped
2 cups reduced sodium chicken broth
1 cup bulgur wheat
½ cup dried cranberries
¼ cup slivered almonds
Four, 85 g salmon filets
4 cup green Beans
Melt butter in sauce pan. Sautee green onions.
Add chicken broth and bring to a boil.
Stir in bulgur and boil 5 minutes.
Add dried cranberries.
Remove from heat, cover and let stand for 15 minutes.
Fluff with a fork. Mix in almonds. Season with salt and pepper.
Steam green beans.