Minty Bulgur Salad With Salmon and Cucumbers

Minty Bulgur Salad With Salmon and Cucumbers
Marcus Nilsson
With cucumbers, fresh mint, and sliced onion, this salad is light, crisp, and cool.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
tablespoon
plus 1 teaspoon olive oil
1
pound
piece skinless salmon fillet
kosher salt and black pepper
1
cup
bulgur
2
Kirby cucumbers, halved lengthwise and thinly sliced
1
cup
fresh flat-leaf parsley leaves
1/4
cup
torn fresh mint leaves
1/2
small red onion, thinly sliced
3
tablespoons
fresh lemon juice

Directions

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.
  2. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
  3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender, about 25 minutes. Drain and return it to the bowl.
  4. Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Using a fork, flake the salmon into large pieces. Gently fold it into the bulgur mixture.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories 380
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 72 mg
  • Sodium 436 mg
  • Protein 32 g
  • Carbohydrate 35 g
  • Sugar 3 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 87 mg
What does this mean? See Nutrition 101.