Salmon Fillet with Tabbouleh

    • Prep Time
    • 5 mins
    • Cook Time
    • 10 mins
    • Yield
    • 4 salmon fillets
    • Difficulty Level

This is a recipe for seared salmon fillet served with a tabbouleh salad. The fish works perfectly with the lemony tabbouleh salad. This is a deliciously healthy dinner. Plus, it’s ready in 15 minutes, how great is that?

The salmon fillet is seared skin side down first to give you that amazingly crispy skin. If you usually don’t like the skin on your fillets, this recipe will make you change your mind.

Once you make this dish, you’ll be impressed with yourself since it looks like it would be served at a great restaurant. Bring restaurant quality food right to your own table. Enjoy!

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Ingredients

  • 1 tbsp grapeseed oil (enough to coat the bottom of the pan)
  • 4 6-oz with skin-on salmon fillets
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • wondra flour for dusting
  • 1 cup bulgur wheat, fine
  • 2 cups boiling water
  • 2 lemons, juiced
  • 1 bunch parsley, about 1 1/2 cups, finely chopped
  • 4 cloves garlic
  • 2 tomatoes
  • 5 scallions
  • 5 tbsp olive oil

Instructions

  • 1. In a medium bowl, combine the bulgur wheat, boiling water and half of the lemon juice. Cover and set aside for 10 minutes.
  • 2. Meanwhile, heat the oven to 400 degrees Fahrenheit and heat the grapeseed oil in a large, oven- and flame-proof sauté pan over medium-high heat.
  • 3. Season the fish on both sides with salt and pepper and dust with wondra flour. Dust off the excess.
  • 4. Finely chop parsley, garlic, tomatoes, and scallions. Combine in a large bowl. Add olive oil, remaining lemon juice, salt and pepper.
  • 5. Put the fish in the pan, skin side down, and press down on the fish with a spatula. This is what will make the skin extra crispy. Sear on the stovetop over medium heat until golden brown, about 3 minutes.
  • 6. Turn the fish over; put the pan in the oven, and cook another 3 minutes. Drain bulgur and squeeze to remove all moisture. Add to vegetables and mix until evenly incorporated. Serve immediately with the tabbouleh salad. Enjoy!

Instructions

  • 1. In a medium bowl, combine the bulgur wheat, boiling water and half of the lemon juice. Cover and set aside for 10 minutes.
  • 2. Meanwhile, heat the oven to 400 degrees Fahrenheit and heat the grapeseed oil in a large, oven- and flame-proof sauté pan over medium-high heat.
  • 3. Season the fish on both sides with salt and pepper and dust with wondra flour. Dust off the excess.
  • 4. Finely chop parsley, garlic, tomatoes, and scallions. Combine in a large bowl. Add olive oil, remaining lemon juice, salt and pepper.
  • 5. Put the fish in the pan, skin side down, and press down on the fish with a spatula. This is what will make the skin extra crispy. Sear on the stovetop over medium heat until golden brown, about 3 minutes.
  • 6. Turn the fish over; put the pan in the oven, and cook another 3 minutes. Drain bulgur and squeeze to remove all moisture. Add to vegetables and mix until evenly incorporated. Serve immediately with the tabbouleh salad. Enjoy!

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  • Average Rating

    (5 / 5)


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