Salmon tabbouleh

    This refreshing dish is perfect as a light meal when served with a crisp salad. It is also ideal for summer outdoor dining and for a picnic or barbecue. Offer lemon wedges on the side.


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    Ingredients
    Serves: 6 

    • 175g bulgur wheat
    • juice of 4 lemons
    • 175ml olive oil
    • 1kg salmon fillet, cooked
    • 2 bunches spring onions, chopped
    • 6 tablespoons chopped fresh parsley
    • 6 tablespoons chopped fresh mint
    • 1/2 cucumber, chopped
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Extra time:30min soaking  ›  Ready in:40min 

    1. Soak the bulgur wheat in water for 10 minutes then drain and squeeze dry. Mix in the lemon juice and olive oil and and allow to stand for 30 minutes.
    2. Meanwhile, in a bowl, flake the cooked salmon fillet and mix in the onions, parsley, mint and cucumber.
    3. Stir the salmon mixture into the bulgur wheat, season to taste and serve.

    Tip

    Tabbouleh is an Arabic salad from the Levant region of the Middle East and is traditionally offered as part of a meze, or mezze, which is a selection of small dishes usually served before a larger meal.

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