Put 130g fine bulgur and 1 tsp each of salt, aleppo chilli, dried mint and black pepper in a bowl and stir in enough boiling water to just cover them. Cover with a cloth or tray to trap the steam and set aside to cook through.
Add 1 heaped tbsp salça (or regular tomato paste) to the bulgur along with 6 tbsp olive oil and the juice of 1/2 lemon and mix thoroughly with your hands, kneading it almost as you would dough.
Add a handful of finely chopped parsley and 2 finely chopped spring onions and stir and mix thoroughly again, scrunching and kneading it. Add 5-6 leaves of romano lettuce (chopped into 1 cm pieces) and a diced tomato, give everything a gentle stir to combine, then sprinkle in 100g pomegranate seeds.
Heat the oven to 210°C (190°C fan).
Rub 2 filets of salmon (120g each) with a drizzle of oil, sprinkle with salt, pepper, 1/2 tsp sumac and 1/2 tsp aleppo chilli flakes, brush with 2 tbsp pomegranate molasses and bake for 10-12 minutes.
Serve the salmon on the kisir (bulgur). Drizzle with some extra pomegranate molasses and serve with a mixture of green leaves on the side.
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