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Simply Seafood® Boneless Wild Keta Salmon Tabbouleh Salad

Seafood alternatives: Arctic char, trout

Tabbouleh, a traditional Middle Eastern salad, is a warm-weather favorite. The salad benefits from being chilled several hours or overnight to allow the bulgur to absorb the flavors of the poached salmon, cucumber, mint and other ingredients.

For a head start, you can poach Simply Seafood® Boneless Wild Keta Salmon portions or fillets and prepare the bulgur up to a day ahead. Refrigerate both until ready to assemble. Serve with pita bread, if desired.

Ingredients:

• 1 small onion, coarsely chopped
• 1/4 cup fresh lemon juice
• 6 black peppercorns
• 1 pound Simply Seafood® Boneless Wild Keta Salmon portions or fillets
• 1 cup bulgur (cracked wheat)*
• 1 1/2 cups peeled, seeded and finely diced cucumber
• 1/2 cup finely chopped flat-leaf parsley
• 1 Tbsp. finely sliced green onions
• 1 Tbsp. finely chopped fresh mint
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 6 cups torn romaine leavessegments

Cooking Instructions:

Fill a deep skillet half full of water. Add the onion, 2 tablespoons of the lemon juice and peppercorns and bring to a boil. Reduce the heat and cook at a low boil for 5 minutes. Add the salmon to the poaching liquid and simmer until the salmon is opaque in the center, 6 to 10 minutes. Transfer the salmon to a plate and let cook, or refrigerate for up to 24 hours.

Put the bulgur in a large bowl and add 2 cups boiling water. Let stand 1 hour, then drain off any remaining liquid. To assemble the salad, combine the bulgur, cucumber, parsley, green onion and mint. In a small bowl, combine the olive oil, remaining lemon juice, salt and pepper and stir to mix well. Add to the salad and stir. Break the salmon into bite-size pieces, discarding the skin and bones, and gently stir the salmon into the bulgur mixture. Let stand at room temperature for 1 hour or refrigerate up to 8 hours.

Arrange the romaine on a large platter or 4 plates. Pile the tabbouleh on top and serve.

Servings per recipe: 4

Cal. 441 / Total fat 22g / Sat. 3g / Chol. 63mg / Sdm. 334mg / Carbo. 35g / Prot. 29g / Om-3 2g

*Couscous can be substituted for the bulgur for a slightly different texture and flavor. Pour 1 cup boiling water over 1/2 cup couscous and 1/4 teaspoon salt. Cover the bowl securely with foil and let sit until the grains are plump and tender, about 5 minutes. Stir with a fork to separate the grains and let cool.