Minty Bulgur Salad With Salmon and Cucumbers
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Using a fork, flake the salmon into large pieces. Gently fold it into the bulgur mixture.
Nutritional Information
- Per Serving
- Calories 380
- Fat 14g
- Sat Fat 2g
- Cholesterol 72mg
- Sodium 436mg
- Protein 32g
- Carbohydrate 35g
- Sugar 3g
- Fiber 8g
- Iron 4mg
- Calcium 87mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
This salad is also delicious with poached salmon. Place the fish in a large skillet with 2 tablespoons cider vinegar and enough
water to reach halfway up the fillet. Simmer, covered, until opaque throughout, 10 to 12 minutes.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
