Citrus-Marinated Grilled Salmon with Tabbouleh Salad
4

Serves 5

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.

View user submitted photos
    Ingredients: 
    • Salad
    • 1 cup uncooked bulgur wheat
    • 1 1/2 cup boiling water
    • 2 lemons, Juice and zest of
    • 3 tablespoons olive oil, divided
    • 1 1/2 cup chopped flat-leaf parsley
    • 1/2 cup finely chopped chives
    • 1/2 cup finely chopped red onion
    • 1/4 cup finely chopped mint
    • Salt and pepper to taste
    • Salmon
    • 3 tablespoons olive oil, plus more for oiling grill (if needed)
    • 1 orange, Juice and zest of
    • Salt and pepper to taste
    • 5 (6 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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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 with plastic wrap and chill for at least 1 hour.

    Meanwhile, for the 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.

    Preheat grill and brush grates with oil. Remove salmon from marinade; discard remaining marinade. Arrange salmon on 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 carbohydrate (9g dietary fiber, 6g sugar), 44g protein
    Special Diets: 

    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.

    Recipe Discussion