Rating: 3.5 stars
131 Ratings
  • 5 star values: 22
  • 4 star values: 47
  • 3 star values: 39
  • 2 star values: 17
  • 1 star values: 6
  • 131 Ratings


Credit: Marcus Nilsson

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

380 calories; fat 14g; saturated fat 2g; cholesterol 72mg; sodium 436mg; protein 32g; carbohydrates 35g; sugars 3g; fiber 8g; iron 4mg; calcium 87mg.