Citrus-Marinated Grilled Salmon with Tabbouleh

Contributor
Citrus-Marinated Grilled Salmon with Tabbouleh
Citrus-Marinated Grilled Salmon with Tabbouleh
Whole Foods Market

Citrus-Marinated Grilled Salmon with Tabbouleh

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.

Click here to see 15 Salmon Recipes That Won't Make You Yawn.

5
Servings
649
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 1 Cup uncooked bulgur wheat
  • 1 1/2 Cup boiling water
  • Zest and juice of 2 lemons
  • 3 Tablespoons olive oil
  • 1 1/2 Cup chopped flat-leaf parsley
  • 1/2 Cup finely chopped chives
  • 1/2 Cup finely chopped red onion
  • 1/4 Cup finely chopped mint
  • Salt and pepper, to taste

For the salmon

  • 3 Tablespoons olive oil, plus more for the grill
  • Zest and juice of 1 orange
  • Salt and pepper, to taste
  • Five 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

Place the bulgur wheat, boiling water, lemon juice, and olive oil in a large bowl and stir gently. Immediately cover with a dish towel and set aside for 1 hour.

Then, uncover and fluff with a fork. Add the lemon zest, parsley, chives, onion, and mint. Season with salt and pepper, to taste, and toss gently to combine. Cover with plastic wrap and chill for at least 1 hour.

For the salmon

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

Preheat a grill and brush the grates with oil. Remove the salmon from the marinade and discard the marinade. Arrange the 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. Transfer to a platter and set aside to let rest for 5 minutes.

Combine the onions, tomatoes, cucumber, remaining oil, and lemon juice in a medium-sized bowl. Season with salt and pepper, to taste, and stir. Serve the salmon on a bed of tabbouleh salad with the tomato-cucumber mixture spooned over the top.

Grilled Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Grilled Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
40g
61%
Sugar
6g
N/A
Saturated Fat
8g
38%
Cholesterol
94mg
31%
Protein
40g
81%
Carbs
35g
12%
Vitamin A
98µg
11%
Vitamin B12
5µg
92%
Vitamin B6
1mg
65%
Vitamin C
66mg
100%
Vitamin E
9mg
43%
Vitamin K
331µg
100%
Calcium
105mg
11%
Fiber
7g
28%
Folate (food)
107µg
N/A
Folate equivalent (total)
107µg
27%
Iron
3mg
18%
Magnesium
125mg
31%
Monounsaturated
18g
N/A
Niacin (B3)
17mg
84%
Phosphorus
542mg
77%
Polyunsaturated
9g
N/A
Potassium
1114mg
32%
Riboflavin (B2)
0.4mg
21.8%
Sodium
1063mg
44%
Thiamin (B1)
0.5mg
33.6%
Zinc
2mg
11%