Roasted Salmon with Tabouli
- Yield: 4 servings
Ingredients
- 1cup bulgur wheat
- 1 1/4cups boiling water
- 4 radishes, diced
- 1/2 English cucumber, seeded and diced
- 4 cherry tomatoes, cut in half width-wise
- 1 1/2pounds salmon filets, skin on, cut into 4 equal pieces
- Salt and pepper to taste
- Dressing
- 1/3cup minced flat leaf parsley
- juice of 1 lemon, plus extra for salmon
- 2tablespoons olive oil, plus extra for salmon
- Salt and pepper to taste
Instructions
Tabouli Salad
- Place the bulgur in a small heatproof bowl and pour 1-1/4 cups of boiling water over it.
- Cover tightly and allow to sit for 30 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
- In a large bowl combine the radishes, cucumbers, tomatoes, and bulgur. Season with salt and pepper.
- Whisk together the dressing and pour over the tabouli. Mix until well combined. This can be made ahead and stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Salmon
- Preheat the oven to 325F.
- Add 1 to 2 T. olive oil to a baking sheet. Place the salmon skin side down on the baking sheet. Drizzle the top with a little olive oil, and sprinkle with salt and pepper.
- Bake for 12 – 15 minutes or until the fish feels firm to the touch. Baking time will depend on the thickness of your fish.
- When done, squeeze a little lemon over the top.
Recipe Courtesy of Kathy at Playin With My Food