Perfect for a light lunch on the patio, this cold salmon and tabbouleh salad is fresh tasting with delicious minty-lemon flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
3 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Bring the 1 cup water to boiling in a large skillet. Add salmon in a single layer. Simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, carefully transfer fish to a platter. Sprinkle all sides of the fish with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Combine garlic and lemon peel in a small bowl; sprinkle evenly over one side of each fish fillet, pressing in with your fingers. Cover with plastic wrap or foil and chill salmon for 2 to 24 hours.

  • Meanwhile, combine the 1 1/2 cups water and the bulgur in a large bowl. Let stand for 1 hour. Drain bulgur through a fine-mesh sieve, using a large spoon to press out any excess water.

  • In the same large bowl, whisk together lemon juice, oil, the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Add drained bulgur, tomatoes, artichoke hearts, cucumber, parsley, mint and scallions. Toss to combine. Coarsely break salmon into chunks and gently toss into mixture. Cover and chill for 2 to 24 hours.

  • To serve, divide salmon-bulgur mixture among four serving plates.

Nutrition Facts

393 calories; protein 27.2g 54% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 6.1g 25% DV; sugars 2.8g; fat 22.4g 35% DV; saturated fat 4.4g 22% DV; cholesterol 61.6mg 21% DV; vitamin a iu 1205.8IU 24% DV; vitamin c 37.3mg 62% DV; folate 61.9mcg 16% DV; calcium 67.4mg 7% DV; iron 2.8mg 15% DV; magnesium 76mg 27% DV; potassium 731.5mg 21% DV; sodium 389.6mg 16% DV.