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:
Ingredients
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
Serving Size
Calories
580
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.