Citrus-Marinated Grilled Salmon with Tabbouleh Salad

Name: Citrus-Marinated Grilled Salmon with Tabbouleh Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Middle Eastern
Ingredients: 237 milliliters bulgur wheat; 1 cucumber, peeled, seeded and chopped; 118 milliliters finely chopped fresh chives; 355 milliliters chopped fresh flat-leaf parsley; 59 milliliters finely chopped fresh mint; 2 Juice and zest of lemons; 1 Juice and zest of orange; 1 Tbsp lemon juice; 3 Tbsps extra-virgin olive oil, divided; 3 Tbsps extra-virgin olive oil, plus more for oiling grill (if needed); 118 milliliters finely chopped red onion; 79 milliliters finely chopped red onions; 5 servings Salad; 5 servings Salmon; 850 grams boneless skin-on salmon fillets; 5 servings Fine sea salt and ground black pepper to taste; 2 tomatoes, chopped, or 1 cup cherry or grape tomatoes, halved; 355 milliliters boiling water

Citrus-Marinated Grilled Salmon with Tabbouleh Salad

The recipe Citrus-Marinated Grilled Salmon with Tabbouleh Salad is ready in about 45 minutes and is definitely a super dairy free and pescatarian option for lovers of middl eastern food. This main course has 769 calories, 73g of protein, and 39g of fat per serving. This recipe serves 5. This recipe covers 55% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of juice of orange, mint, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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.

Ingredients you will need

Bulgur

Lemon Juice

Water

Cooking Oil

Equipment you will use

Kitchen Towels

Bowl

Add zest, parsley, chives, onions, mint, salt and pepper and toss gently to combine. Cover and chill for at least 1 hour.Meanwhile, 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.Prepare a grill for medium heat cooking, brushing the grill grates with oil.

Ingredients you will need

Salt And Pepper

Marinade

Parsley

Chives

Onion

Salmon

Juice

Mint

Cooking Oil

Equipment you will use

Grill

Whisk

Remove salmon from marinade; discard remaining marinade. Arrange salmon on the grill, skin side up, and cook, flipping once, until golden brown on both sides and just cooked through, about 10 minutes total.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Cucumber

Tomato

Onion

Cooking Oil

Equipment you will use

Bowl

Serve salmon on a bed of tabbouleh salad with the tomato-cucumber mixture spooned over the top.

Ingredients you will need

Cucumber

Salmon

Tomato

Equipment

Ingredients

Servings:

237milliliters

bulgur wheat 1

cucumber, peeled, seeded and chopped 118milliliters

finely chopped fresh chives 355milliliters

chopped fresh flat-leaf parsley 59milliliters

finely chopped fresh mint 2

Juice and zest of lemons 1

Juice and zest of orange 1Tbsp

lemon juice 3Tbsps

extra-virgin olive oil, divided 3Tbsps

extra-virgin olive oil, plus more for oiling grill (if needed)118milliliters

finely chopped red onion 79milliliters

finely chopped red onions 5servings

Salad 5servings

Salmon 850grams

boneless skin-on salmon fillets 5servings

Fine sea salt and ground black pepper to taste 2

tomatoes, chopped, or 1 cup cherry or grape tomatoes, halved 355milliliters

boiling water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.