Salmon with tabouleh salad

Yield: 2 servings

Measure Ingredient
2 Salmon steaks
1 pinch Cumin
1 pinch Coriander
Rock salt
1 pack Bulgar wheat
1 Lemon; juice of
Olive oil
3 Spring onions; chopped
4 tablespoons Ps flat leaf parsley; roughly chopped
2 tablespoons Mint; roughly chopped
Tomatoes; roughly chopped

Rub the skin of the salmon steak with the sea salt, cumin and coriander.

Grill the steaks on a heated griddle pan for 3-4 minutes.

Pour the packet of bulgar wheat into a bowl of hot water, and leave it to swell for 20 minutes. Combine the chopped herbs, tomatoes and onion and mix with the bulgar wheat, olive oil and lemon juice.

Place the salmon steaks on the salad to serve.

Converted by MC_Buster.

Per serving: 213 Calories (kcal); 6g Total Fat; (25% calories from fat); 35g Protein; 5g Carbohydrate; 88mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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