Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too

Name: Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 170 grams cup halved cherry tomatoes; 2 Persian cucumbers or 1/2 English cucumber, thinly sliced crosswise; 15 grams 1/4 cup julienned fresh flat-leaf parsley; 15 grams 1/4 cup julienned fresh mint leaves; 1 teaspoon kosher salt; 1 lemon; 1 Tbsp freshly squeezed lemon juice; 1 teaspoons grated lemon zest; 60 milliliters tablespoons extra-virgin olive oil; 6 radishes, trimmed and quartered lengthwise; 3 Tbsps minced red onion; 4 servings Salmon; 680 grams 1/2 pounds salmon fillet with skin intact, cut into 4 equal pieces; 240 milliliters to 1 1/2 cups boiling water

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too might be just the main course you are searching for. One serving contains 654 calories, 69g of protein, and 37g of fat. This recipe serves 4. Head to the store and pick up salmon fillet, lemon zest, mint leaves, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Put the bulgur wheat in a small heatproof bowl and pour 1 cup (240 ml) of the boiling water over it. Cover tightly with plastic wrap and place in a warm area for about 20 minutes. After 20 minutes, uncover and fluff up the bulgur wheat with a fork. If it is still hard or chewy, add 1/4 cup (60 ml) boiling water, re-cover, and steam for another 5 minutes. Repeat once more if necessary. You want the bulgur wheat to be fluffy and tender. Set aside.

Ingredients you will need

Bulgur

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a large bowl, combine the radishes, cucumbers, tomatoes, red onion, mint, and parsley.

Ingredients you will need

Cucumber

Red Onion

Radish

Tomato

Parsley

Mint

Equipment you will use

Bowl

Drizzle with the olive oil and lemon juice and toss until evenly coated.

Ingredients you will need

Lemon Juice

Olive Oil

Add the lemon zest, salt, and pepper and toss again.

Ingredients you will need

Lemon Zest

Pepper

Salt

Add the bulgur wheat and mix until well combined. (Taste and adjust the seasoning with salt and/or lemon juice if needed.) The salad can be stored in a covered container in the fridge for up to 3 days. For the best flavor and texture, bring to room temperature before serving.

Ingredients you will need

Bulgur

Lemon Juice

Seasoning

Salt

Preheat the oven to 300°F (150°C), and place a rack in the middle of the oven.

Equipment you will use

Oven

Smear the baking sheet with 1 to 2 teaspoons of the olive oil and place the salmon, skin-side down, on the baking sheet.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Baking Sheet

Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carryover cooking (retained heat).

Ingredients you will need

Fish

Equipment you will use

Oven

Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes. To serve, divide the tabouli evenly among four dinner plates, and top each with a salmon fillet.

Ingredients you will need

Salmon

Lemon

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 170grams

cup halved cherry tomatoes 2

Persian cucumbers or 1/2 English cucumber, thinly sliced crosswise 15grams

1/4 cup julienned fresh flat-leaf parsley 15grams

1/4 cup julienned fresh mint leaves 1teaspoon

kosher salt 1

lemon 1Tbsp

freshly squeezed lemon juice 1teaspoons

grated lemon zest 60milliliters

tablespoons extra-virgin olive oil 6

radishes, trimmed and quartered lengthwise 3Tbsps

minced red onion 4servings

Salmon 680grams

1/2 pounds salmon fillet with skin intact, cut into 4 equal pieces 240milliliters

to 1 1/2 cups boiling water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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.