Salmon with tabbouleh salad |
||
|
Ingredients 3 cups boiling water 1 cup bulgur 4 skinless thick salmon fillets 1 tsp salt ½ tsp coarsely ground pepper 1 small red onion, thinly sliced 2 tsp white-wine vinegar 1 tsp extra virgin olive oil 1 cup mixed baby salad greens 4 plum tomatoes, quartered ¼ cup chopped fresh basil 8 pitted black olives, halved
Method 1. Pour the boiling water over the bulgur in a large bowl. Cover and set aside until the bulgur is softened, about 30mins. Drain well in a colander, shaking the colander several times to remove all the excess water. 2. Meanwhile, sprinkle the salmon with ½ tsp of salt and the pepper. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the salmon and cook until just opaque in the center, about 3 minutes on each side. Transfer the salmon to a plate and let cool to room temparture. 3. Combine the red onion, vinegar, oil and the remaining ½ tsp of salt in a large bowl. Add the bulgur, salad greens, tomatoes, basil, and olives; toss to coat well. Spoon the salad onto a large platter and top with salmon.
|
||