Tabbouleh are salads made with nutty bulgur, or cracked, wheat. This stylish dish of bulgur and poached salmon has the clean, light taste that comes from fresh herbs and lemon.
ingredients
serves: 4
7/8 cup cracked wheat
1 pound 5 ounce skinned
salmon fillet
6 - 7 ounce flat-leaved parsley
2 1/4 ounce fresh mint
8 scallions
1 large lemon
Salt and black pepper
Leaves of cos or Little Gem lettuce
6 tablespoons olive oil
to serve:
lemon wedges and pitta bread
method
1. Put a kettle of water on to boil. Put the cracked wheat in a saucepan with 1 1/4 cups of cold water. Bring to the boil, then reduce the heat and simmer for 8 - 10 minutes, until the cracked wheat has absorbed all the water.
2. Meanwhile, cut the salmon into four equal pieces, put them into a shallow pan and cover with boiling water. Bring back to the boil, reduce the heat and simmer for 3 minutes. Transfer to a plate to cool.
3. Rinse, dry and chop the parsley Rinse dry and finely shred the mint leaves. Trim, rinse, dry and finely chop the scallions. Put all three into a salad bowl.
4. Squeeze the lemon and set the juice aside, then rinse and dry the lettuce and warm the pitta bread.
5. Rinse the cracked wheat in cold water, then squeeze it dry in handfuls and add it to the salad bowl with the lemon juice and oil. Season to taste and mix thoroughly
6. Flake the salmon, remove any bones, add to the salad and toss.
7. Line a platter with the lettuce leaves, pile the tabbouleh on top and serve with lemon wedges and the warm pitta bread.
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