1. Put the salmon in a baking pan and marinate it with the orange zest and fresh thyme. Bake in the oven at 220 C degrees for 10 minutes.
2. Heat the water in a saucepan and add it to a basin with the bulgur to cook. Leave for about 10-12 minutes. When it is cooked, mix it with a fork to stay grainy and add the chopped coriander. We correct the taste with olive oil, salt and pepper.
3. In a basin we put the apple cider vinegar, the mustard, the honey and mix with a whisk. Slowly add the olive oil until the vinaigrette thickens and make flavor with salt.
4. Cut the fennel into thin slices and put it in a basin along with the kale.
5. Peel the apple and add it to the basin with the rest of the vegetables.
6. Peel the orange and remove the fillets to add them to the salad. Marinate all the ingredients that are in the basin with the vinaigrette and correct the flavor with salt.
7. In another basin "break" the salmon with a spoon, add the cream cheese and a little chopped thyme.
8. Set up your plate.