Marcus Nilsson
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 2

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Step 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.

Step 4

Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 5

Using a fork, flake the salmon into large pieces. Gently fold it into the bulgur mixture.

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