Adapted from Real Simple.
We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.
I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education. This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.
- 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
- 1 pound piece skinless salmon fillet
- kosher salt and black pepper
- 1 cup bulgur
- 2 Kirby cucumbers, halved lengthwise and thinly sliced
- 1 cut flat-leaf parsley leaves
- 1/4 cup torn fresh mint leaves
- 1/2 small red onion (I used a sweet onion)
- 3 TBSP fresh lemon juice
- Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
- FROM Real Simple: heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
- Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
- Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
- Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.