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

Diabetic Living Magazine


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; 22.4 g total fat; 4.4 g saturated fat; 62 mg cholesterol; 390 mg sodium. 731 mg potassium; 21.9 g carbohydrates; 6.1 g fiber; 3 g sugar; 27.2 g protein; 1206 IU vitamin a iu; 37 mg vitamin c; 62 mcg folate; 67 mg calcium; 3 mg iron; 76 mg magnesium;