Recipe Image

Chilled Salmon & Tabbouleh

  • 25 m
  • 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


  • 1 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 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.
  • 2 Meanwhile, 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.
  • 3 In 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.
  • 4 To serve, divide salmon-bulgur mixture among four serving plates.
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