Prepare the bulgur: Bring 1 ¼ cups water, bulgur and salt to a boil in a small saucepan. Cover and let simmer for 12 minutes. Turn off the heat and let stand for 5 minutes. Stir in parsley and remaining ingredients.

While the bulgur is simmering, prepare the salmon.

Place a foil lined baking sheet in the oven as you preheat the broiler.

Combine honey, mustard, vinegar, ¾ teaspoon pepper, and ¼ teaspoon salt in a small microwavable bowl. Microwave on high for about 30 seconds or until you can easily incorporate the honey. Reserve 2 tablespoons of the mixture.

Carefully remove baking pan from oven. Spray foil with cooking spray and place salmon skin side down. Broil for 6 minutes. Remove from oven and brush on the remaining honey mixture. Broil for 2 more minutes. Keep warm.

Heat 1 tablespoon of the oil in a large skillet over high heat. Add ½ the shallots and cook for about 1 minute, add ½ the zucchini and cook for about 3 minutes, stirring. Remove and place in a bowl. Repeat with the remaining zucchini. Add to bowl along with cilantro and season with salt and pepper.