Salmon Tabbouleh Bowls
A fresh, easy 30 minute meal.
Servings 4 servings
Ingredients
- 1 ½ 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 ½ cups fresh leaf parsley, chopped finely
- ½ cup fresh mint, chopped finely
- ¼ green onions, finely sliced
- ½ cup firm but ripe tomato, diced small
- ½ cup cucumber, peeled and diced small
- ¼ cup lemon juice
Instructions
- 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.