Citrus-Marinated Grilled Salmon with Tabbouleh Salad

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

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.

5
Servings
462
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 1 Cup uncooked bulgar wheat
  • 1 1/2 Cup boiling water
  • 2 lemons, juice and zest of
  • 3 Tablespoons olive oil, divided
  • 1 1/2 Cup chopped flat-leaf parsley
  • 1/2 Cup 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 oiling grill (if needed)
  • 1 orange, juice and zest
  • Salt and pepper, to taste
  • 5 (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

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. Add zest, parsley, chives, onions, mint, salt, and pepper and toss gently to combine. Cover with plastic wrap and chill for at least 1 hour.

Meanwhile, for the 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.

For the salmon

Preheat grill and brush grates with oil. Remove salmon from marinade; discard remaining marinade. Arrange salmon on 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.

Stir together onions, tomatoes, cucumbers, remaining 1 tablespoon oil, lemon juice, salt, and pepper in a medium bowl. Serve salmon on a bed of tabbouleh salad with the tomato-cucumber mixture spooned over the top.

Nutritional Facts

Total Fat
24g
34%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
41mg
14%
Carbohydrate, by difference
38g
29%
Protein
26g
57%
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
77mg
8%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Folate, total
38µg
10%
Iron, Fe
8mg
44%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
362mg
52%
Selenium, Se
53µg
96%
Sodium, Na
1217mg
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.