These Salmon Tabbouleh Bowls make a delicious, healthy, fun 30 minute meal. This recipe is loaded with color and flavor, as well as protein, healthy fats and antioxidant rich herbs. It’s so fresh and light, I just love it!
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What is Tabbouleh?
Tabbouleh is a Mediterranean dish consisting of cooked bulgar wheat tossed with herbs. In this version I use plenty of parsley, mint, green onions, cucumber, and tomatoes, then dress it all with a simple lemon and olive oil dressing. The key to a lovely tabbouleh is finely chopping all the herbs! (Love Mediterranean food? Try my hummus!)
How to Make Salmon Tabbouleh Bowls:
This fresh, healthy meal is easy to make:
- Boil bulgar wheat and sear salmon
- chop herbs and make simple dressing
- Toss together, plate with salmon
LET’S TALK FISH Y’ALL!
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If the fishmonger is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.
4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!
Cook the Salmon on the Cooktop or Grill!
I offer two ways to cook the salmon for this recipe, on the cooktop and the grill so you can make this recipe year round!
Love Salmon and Need More Recipes?
Try my Spicy Salmon with Plum Salsa or my Grilled Salmon with Mango Salsa!
The Recipe: Salmon Tabbouleh Bowls
What You Need: a hand held juicer to juice the lemon. If you do not want to make this recipe on the grill, I offer the cooktop/oven instructions in the recipe below.
A fresh, easy 30 minute meal.
- 1 1/2 cup water
- 1 cup bulgar wheat
- 6 Tablespoons good quality extra virgin olive oil
- 4 6 oz salmon filets
- Good quality sea salt and freshly ground black pepper, to taste
- 1 1/2 cups fresh leaf parsley, chopped finely
- 1/2 cup fresh mint, chopped finely
- 1/4 green onions, finely sliced
- 1/2 cup firm but ripe tomato, diced small
- 1/2 cup cucumber, peeled and diced small
- 1/4 cup lemon juice
Place a medium size pot on high heat, add water and bulgar wheat. Bring to a boil then immediately turn down to a low simmer and put lid on pot. Cook for 10-12 minutes. Pour into a colander and rinse for 60 seconds with cold water. Allow to drain. Set aside. While Bulgar cooks:
Chop all herbs and dice vegetables. Set aside.
(If you prefer to grill salmon outside, scroll to the bottom for directions)
Place a large frying pan on high heat for 90 seconds. While pan heats, sprinkle salt and pepper on salmon. Add 2 tablespoons olive oil to pan. When oil is hot add salmon meat side down to pan. Turn down heat to medium. Sear until golden, usually five minutes, gently turn fish and cook for 3-5 more minutes. (3 minutes for medium, 5 for well done) While salmon cooks, make dressing:
Whisk together 4 tablespoons olive oil, a pinch of sea salt, and 1/4 cup of lemon juice. In a large bowl toss together bulgar wheat, herbs and vegetables. Sprinkle generously with sea salt and pepper, toss again. Pour dressing over salad and toss again.
To Plate: place tabbouleh onto plates, top with salmon. Enjoy!
To grill salmon: preheat cleaned and sprayed grill to 450. Place salmon meat side down and cook until golden and grill marks are establish (usually 5 minutes) turn fish over, close lid and cook for 3-5 more minutes.
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