Recipes.

Salmon Tabbouleh

By Anita Bean


Salmon Tabbouleh - I Quit Sugar
  • 4 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
Salmon Tabbouleh - I Quit Sugar

Tabbouleh is a healthy Lebanese salad made with bulgur (cracked) wheat and fresh herbs. It’s super easy to make and is a fantastic source of fibre, iron, zinc and vitamin C, all important nutrients. It’s topped with salmon, which is an excellent source of protein and omega-3 fats.  

Servings: 4
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 4 x 120 g salmon fillets.
  • 1/2 lemon, juiced.
  • salt and freshly ground pepper, to season.
  • 1 tablespoon extra virgin olive oil.

Tabbouleh

  • 225 g bulgur wheat.
  • 1 small bunch of spring onions, finely chopped.
  • 2 tablespoons extra virgin olive oil.
  • 1 lemon, juiced.
  • 1 capsicum, deseeded and finely chopped.
  • 1 large handful of mint, chopped.
  • 225 g cherry tomatoes, halved.
  • salt and freshly ground pepper, to season.

Directions

1. To make the tabbouleh, cook the bulgur wheat according to the packet instructions.
2. Fluff up the wheat with a fork and mix in with the chopped spring onions, pepper, herbs and tomatoes. Place the olive oil and lemon juice in a bottle or screw-top jar and shake until combined. Mix into the tabbouleh and season with salt and freshly ground black pepper.
3. Squeeze lemon juice over the flesh side of the salmon fillets. Season then brush with the oil. Heat a large frying pan over a high heat. Fry the salmon for two minutes, then flip over and cook for another 2–3 minutes or until just cooked through.
4. Divide the tabbouleh among four bowls, top with the salmon and drizzle some extra lemon juice over the top.


Note

If you prefer, you can use a mix of pre-cooked bulgur wheat and other grains or pulses such as chickpeas, couscous and quinoa.

This is an edited extract from The Runner's Cookbook by Anita Bean, published by Bloomsbury Publishing Australia, $29.99.

 

Tabbouleh is a healthy Lebanese salad made with bulgur (cracked) wheat and fresh herbs. It’s super easy to make and is a fantastic source of fibre, iron, zinc and vitamin C, all important nutrients. It’s topped with salmon, which is an excellent source of protein and omega-3 fats.

Ingredients

  • 4 x 120 g salmon fillets.
  • 1/2 lemon, juiced.
  • salt and freshly ground pepper, to season.
  • 1 tablespoon extra virgin olive oil.

Tabbouleh

  • 225 g bulgur wheat.
  • 1 small bunch of spring onions, finely chopped.
  • 2 tablespoons extra virgin olive oil.
  • 1 lemon, juiced.
  • 1 capsicum, deseeded and finely chopped.
  • 1 large handful of mint, chopped.
  • 225 g cherry tomatoes, halved.
  • salt and freshly ground pepper, to season.

Directions

1. To make the tabbouleh, cook the bulgur wheat according to the packet instructions.
2. Fluff up the wheat with a fork and mix in with the chopped spring onions, pepper, herbs and tomatoes. Place the olive oil and lemon juice in a bottle or screw-top jar and shake until combined. Mix into the tabbouleh and season with salt and freshly ground black pepper.
3. Squeeze lemon juice over the flesh side of the salmon fillets. Season then brush with the oil. Heat a large frying pan over a high heat. Fry the salmon for two minutes, then flip over and cook for another 2–3 minutes or until just cooked through.
4. Divide the tabbouleh among four bowls, top with the salmon and drizzle some extra lemon juice over the top.

Note

If you prefer, you can use a mix of pre-cooked bulgur wheat and other grains or pulses such as chickpeas, couscous and quinoa.

This is an edited extract from The Runner's Cookbook by Anita Bean, published by Bloomsbury Publishing Australia, $29.99.

 

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