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.
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.
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.