Minty Bulgur Salad With Salmon and Cucumbers

bulgur-salmon
Photo by Marcus Nilsson
Minty Bulgur Salad With Salmon and Cucumbers 3.4 125 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • 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

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon 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 it to the bowl.

Ingredients

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