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Home/Recipes/Citrus-Marinated Grilled Salmon with Tabbouleh Salad

Citrus-Marinated Grilled Salmon with Tabbouleh Salad

Serves 6
Time 2 hr 20 min
Tabbouleh salad is a beloved whole grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers.
Special Diets:
Dairy-Free
Ingredients
  • Salad
  • 1 cup bulgur wheat
  • 1 1/2 cup boiling water
  • 2 lemons, juice and zest of
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh chives
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped fresh mint
  • 1/4 teaspoon fine sea salt
  • Salmon
  • 3 tablespoons extra-virgin olive oil, plus more for oiling grill (if needed)
  • 1 orange, juice and zest of
  • 1/4 teaspoon fine sea salt
  • 6 (6.0-ounce) boneless skin-on salmon fillets
  • 1/3 cup finely chopped red onions
  • 2 tomatoes, chopped, or 1 cup cherry or grape tomatoes, halved
  • 1 cucumber, peeled, seeded and chopped
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground black pepper
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Method

For the salad, put bulgur wheat, boiling water, lemon juice and oil into a large bowl and stir gently.

Immediately cover with a dish towel and set aside for 1 hour.

Uncover and fluff with a fork.

Add zest, parsley, chives, onions, mint, salt and pepper and toss gently to combine. Cover and chill for at least 1 hour.

Meanwhile, for salmon, whisk together 2 tablespoons of the oil, zest and juice, salt and pepper in a wide, shallow dish.

Arrange salmon in dish, turn to coat all over with marinade, cover and chill for 30 minutes.

Prepare a grill for medium heat cooking, brushing the grill grates with oil.

Remove salmon from marinade; discard remaining marinade.

Arrange salmon on the grill, skin side up, and cook, flipping once, until golden brown on both sides and just cooked through, about 10 minutes total.

Transfer to a platter and set aside to let rest for 5 minutes.

Stir together onions, tomatoes, cucumbers, remaining 1 tablespoon oil, lemon juice, salt and pepper in a medium bowl.

Serve salmon on a bed of tabbouleh salad with the tomato-cucumber mixture spooned over the top.

Nutritional Info:
Per serving: 580 calories (270 from fat), 30g total fat, 4.5g saturated fat, 105mg cholesterol, 580mg sodium, 34g carbohydrates (9g dietary fiber, 6g sugar), 44g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • Salad
  • 1 cup bulgur wheat
  • 1 1/2 cup boiling water
  • 2 lemons, juice and zest of
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh chives
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped fresh mint
  • 1/4 teaspoon fine sea salt
  • Salmon
  • 3 tablespoons extra-virgin olive oil, plus more for oiling grill (if needed)
  • 1 orange, juice and zest of
  • 1/4 teaspoon fine sea salt
  • 6 (6.0-ounce) boneless skin-on salmon fillets
  • 1/3 cup finely chopped red onions
  • 2 tomatoes, chopped, or 1 cup cherry or grape tomatoes, halved
  • 1 cucumber, peeled, seeded and chopped
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.