Citrus-Marinated Grilled Salmon with Tabbouleh

Citrus-Marinated Grilled Salmon with Tabbouleh
Contributor
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
460
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.

Nutritional Facts

Total Fat
24g
34%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
41mg
14%
Carbohydrate, by difference
40g
31%
Protein
24g
52%
Vitamin A, RAE
78µg
11%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
81mg
8%
Choline, total
15mg
4%
Fiber, total dietary
7g
28%
Folate, total
49µg
12%
Iron, Fe
8mg
44%
Magnesium, Mg
81mg
25%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
345mg
49%
Selenium, Se
26µg
47%
Sodium, Na
1216mg
81%
Water
120g
4%
Zinc, Zn
5mg
63%

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.