Citrus-Marinated Grilled Salmon With Tabbouleh Salad

Name: Citrus-Marinated Grilled Salmon With Tabbouleh Salad
Ingredients: 1 cup uncooked bulgar wheat; 1 1/2 cup boiling water; 2 lemons, juice and zest of; 3 tablespoon olive oil, divided; 1 1/2 cup chopped flat-leaf parsley; 1/2 cup chopped chives; 1/2 cup finely chopped red onion; 1/4 cup finely chopped mint; salt and pepper, to taste; 3 tablespoon olive oil, plus more for oiling grill (if needed); 1 orange, juice and zest; 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

Whole Foods Market|Oct. 24, 2013 9:53 am EST

2.7 (3 ratings)

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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.

Servings

5

Ingredients

1 cup uncooked bulgar wheat
1 1/2 cup boiling water
2 lemons, juice and zest of
3 tablespoon olive oil, divided
1 1/2 cup chopped flat-leaf parsley
1/2 cup chopped chives
1/2 cup finely chopped red onion
1/4 cup finely chopped mint
salt and pepper, to taste
3 tablespoon olive oil, plus more for oiling grill (if needed)
1 orange, juice and zest
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

For the 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.
Meanwhile, for the 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.