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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; carbohydrates 21.9g; dietary fiber 6.1g; sugars 2.8g; fat 22.4g; saturated fat 4.4g; cholesterol 61.6mg; vitamin a iu 1205.8IU; vitamin c 37.3mg; folate 61.9mcg; calcium 67.4mg; iron 2.8mg; magnesium 76mg; potassium 731.5mg; sodium 389.6mg.