Last nights' dinner couldn't have been easier to prepare. I assembled the tabouli early in the day so that by dinnertime, all that was left to do was roast the salmon. And that took a mere 15 minutes! Quick, easy, but most of all, delicious. For those days when you're short on time, give this dish a try.
Roasted Salmon with Tabouli
- 1 cup bulgur wheat
- 1-1/4 cup boiling water
- 4 radishes, diced
- 1/2 English cucumber, seeded and diced
- 4 cherry tomatoes, cut in half widthwise, seeded and diced
- 1-1/2 lbs. salmon fillet with skin, cut into 4 equal pieces
- salt and pepper
- 1/3 cup minced flat leaf parsley
- Juice of 1 lemon + extra lemon for the salmon
- 2 T. olive oil + more for salmon
- salt and pepper
To make the Tabouli:
Place the bulgur in a small heatproof bowl and pour 1-1/4 cups of boiling water over it. Cover tightly and allow to sit for 30 minutes. Uncover and fluff with a fork. Allow to cool to room temperature. In a large bowl combine the radishes, cucumbers, tomatoes, and bulgur. Season with salt and pepper. Whisk together the dressing and pour over the tabouli. Mix until well combined. This can be made ahead and stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
To roast the Salmon:
Preheat the oven to 325F. Add 1 to 2 T. olive oil to a baking sheet. Place the salmon skin side down on the baking sheet. Drizzle the top with a little olive oil, and sprinkle with salt and pepper. Bake for 12 - 15 minutes or until the fish feels firm to the touch. Baking time will depend on the thickness of your fish. When done, squeeze a little lemon over the top.
To serve, divide the tabouli among the 4 plates and top each with the salmon fillet.
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