Salmon Tabbouleh Salad
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 4 large salmon fillets
- • 1/2 tsp ground allspice
- • low calorie cooking spray
- • 25 g chopped basil
- • 120 g 0% greek yogurt
- • 10 g chives (chopped)
- • 1 lemon (juice of)
- • 1 tsp granulated sweetener
- • 1 tsp onion powder
- • 150 g bulgar wheat
- • 200 g sugar snap peas (trimmed and halved)
- • 10 small radishes (sliced)
- • 1 whole cucumber (deseeded & chopped )
- • 1/2 large red onion (chopped finely)
- • 300 g baby tomatoes
- • 1 large red pepper (deseeded and sliced)
- • 25 g flat leaf parsley (chopped very finely)
- • 25 g mint leaves (roughly chopped)
- • Some sprays low calorie cooking spray
- • 1 large lemon (juice of)
- • 1/2 tsp ground allspice
- • 1 tbsp balsamic vinegar
- • 200 ml chicken stock (made from boiling water & 1 chicken stock cube)
Preparation Steps
Start by making the tabbouleh - it can be made a couple of hours ahead of time even! Put the bulgar wheat in a bowl and cover with the chicken stock. Tightly cover the bowl with cling film and set aside for 20 minutes.
Whilst waiting for the wheat to soak up the chicken stock, prep the tomatoes, cucumber, radishes, sugar snap peas, pepper, red onion and herbs.
After 20 minutes, fluff up the bulgar wheat (it should be al dente - not too soft) and toss in the prepped vegetables and herbs. Whisk together the balsamic, lemon juice and allspice and stir through. Spray periodically with low calorie cooking spray.
Spray a a large frying with low calorie cooking spray, and bring up the heat to high. Dust the salmon with the allspice . Fry for 2 minutes, then flip over for another 2 minutes. Place in the oven at 180°C for 10 minutes until cooked.
Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
Serve the salmon on the tabbouleh, with the dressing along side to drizzle over the salmon.