(The ad below will not display on your printed page)
Chilled Salmon & Tabbouleh
3 h 35 m
Diabetic Living Magazine
“Perfect for a light lunch on the patio, this cold salmon and tabbouleh salad is fresh tasting with delicious minty-lemon flavor.”
1 pound fresh or frozen skinless salmon fillets
1 cup water
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1½ cups water
½ cup bulgur
⅓ cup lemon juice
2 tablespoons olive oil
1 cup grape tomatoes or cherry tomatoes, halved
1 cup frozen artichoke hearts, thawed, drained and coarsely chopped
1 cup chopped seeded cucumber
½ cup chopped fresh Italian parsley
¼ cup chopped fresh mint
2 scallions, thinly sliced
1Thaw 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 ¼ teaspoon of the salt and ⅛ 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.
2Meanwhile, combine the 1½ 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.
3In the same large bowl, whisk together lemon juice, oil, the remaining ¼ teaspoon salt and the remaining ⅛ 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.
4To serve, divide salmon-bulgur mixture among four serving plates.