Zest the orange. In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer for 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add up to ½ the orange zest and fluff the cooked bulgur with a fork. Set aside in a warm spot.
While the bulgur cooks, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the orange segments; keep the juice. Medium-dice the cucumber. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Pick the mint leaves off the stems.
In a small bowl, combine the orange juice (both fresh and packaged), pomegranate molasses and as much of the remaining orange zest as you’d like; season with ½ the remaining spice blend.
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. Add the salmon to the pan and cook, 2 to 3 minutes, on the first side until partially cooked. Flip the salmon*; add ⅔ of the orange-pomegranate mixture and 1 tbsp water (double for 4 portions). Continue to cook, spooning the sauce over the salmon, 2 to 3 minutes, until the salmon is cooked through and thoroughly glazed.
While the salmon cooks, roughly chop the mint. In a medium bowl, combine the remaining orange-pomegranate mixture and 1 tbsp olive oil (double for 4 portions). Add the sugar snap peas, cucumber, orange segments and ½ the mint; toss well.
Divide the spiced bulgur between your plates and top with the glazed salmon and salad. Garnish the dish with the remaining mint. Bon appétit!