How To Make Spicy Salmon Tabbouleh
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Serves:
Ingredients
- 1 lb salmon fillets, skin removed
- 1 cup bulgur wheat
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
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Preheat grill or grill pan to medium-high heat. Season salmon fillets with salt, pepper, paprika, and cayenne pepper.
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Grill salmon for about 4-5 minutes per side, or until cooked through and flaky. Remove from heat and let cool slightly.
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Meanwhile, cook the bulgur wheat according to package instructions. Drain and let cool.
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In a large mixing bowl, combine the cooked bulgur wheat, cucumber, cherry tomatoes, red onion, parsley, and mint.
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In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper. Pour dressing over the tabbouleh salad and toss to combine.
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Break the grilled salmon into chunks and gently fold into the tabbouleh salad.
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Serve the spicy salmon tabbouleh chilled or at room temperature.
Nutrition
- Calories : 321kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 253mg
- Total Carbohydrates : 21g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 29g
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