• Before starting, wash and dry all produce.
• In a medium pot, combine stock powder and 2/3 cup (1 cup) water. Cover and bring to a boil over high heat. 
• Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
• Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, roughly chop spinach.
• Thinly slice green onion.
• Halve tomatoes.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• To a medium bowl, add tomatoes, then squeeze a lemon wedge over top. Toss to coat.

• To a small bowl, add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend.
• Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat salmon dry with paper towels.  Season with salt, pepper and remaining Southwest Spice Blend.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook 3-5 min per side, until browned and cooked through.**
  
• Remove pan from heat. Break salmon up into large pieces, removing and discarding skin. Add remaining chipotle sauce, then stir to coat salmon.

• Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
• Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Season with pepper, then toss to combine.

• Divide bulgur salad between bowls. Top with salmon and tomatoes.
• Dollop Baja sauce over top.
• Sprinkle with any remaining green onions.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get salmon, heat a large non-stick pan over medium-high. While the pan heats, pat salmon dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-5 min per side, until browned and cooked through.** Remove pan from heat. Break salmon up into large pieces, removing and discarding skin. Add remaining chipotle sauce, then stir to coat salmon.