Citrus-Marinated Grilled Salmon With Tabbouleh Salad

Makes 4 servings

Wanda

ingredients

Tabbouleh Salad

1 C uncooked bulgur wheat
1 1/2 C boiling water
juice and zest of 2 lemons
9 ts olive oil; divided
1 1/2 C chopped flat-leaf parsley
1/2 C finely chopped chives
1/2 C finely chopped red onion
1/4 C finely chopped mint
salt and pepper to taste

Salmon

3 tablespoons olive oil, plus more for oiling grill (if needed)
Juice and zest of 1 orange
Salt and pepper to taste
5 (6-ounce) boneless skin-on salmon fillets
1/3 cup finely chopped red onions
2 tomatoes, chopped, or 1 cup cherry or grape tomatoes, halved
1 cucumber, peeled, seeded and chopped
1 tablespoon lemon juice

directions

Salad:

Put bulgur wheat, boiling water, lemon juice and oil into a large bowl and stir gently. Immediately cover with a dish towel and set aside for 1 hour. Uncover and fluff with a fork. Add zest, parsley, chives, onions, mint, salt and pepper and toss gently to combine. Cover with plastic wrap and chill for at least 1 hour.

Marinade for Salmon:

Whisk together 2 tablespoons of the oil, zest and juice, salt and pepper in a wide, shallow dish. Arrange salmon in dish, turn to coat all over with marinade, cover and chill for 30 minutes.

Preheat grill and brush grates with oil. Remove salmon from marinade; discard remaining marinade. Arrange salmon on grill, skin side up, and cook, flipping once, until golden brown on both sides and just cooked through, about 10 minutes total. Transfer to a platter and set aside to let rest for 5 minutes.

Stir together onions, tomatoes, cucumbers, remaining 1 tablespoon oil, lemon juice, salt and pepper in a medium bowl. Serve salmon on a bed of tabbouleh salad with the tomato-cucumber mixture spooned over the top.

notes

Tabbouleh salad is a beloved whole grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers.

Source: http://www.wholefoodsmarket.com