Time: 35 min.
Complexity: easily
Servings: 4

Salmon is not only the perfect complement to a fresh tabbouleh salad, but also has firm enough flesh to hold up on skewers and withstand grilling. It won't crumble like more delicate white fish, but it will still be juicy and tender. This dish combines two essential superfoods: salmon, rich in omega-3 fatty acids, and kale, rich in vitamins and fiber.

Ingredients:

• 1 cup bulgur
• 1 large bunch of kale (about 300 g), leaves shredded
• 1 cup grape or cherry tomatoes, halved
• 2 green onions, thinly sliced
• 0.5 cup coarsely chopped fresh mint
• 2 lemons (squeeze the juice from 1.5 lemons, cut half into slices)
• 6 tsp extra-virgin olive oil, plus more for greasing the grill
• 1 tbsp. l. ground cumin
• 700 g skinless salmon fillet, center cut, cut into 5 cm pieces.
• 3/4 cup nonfat Greek yogurt
• 1 cucumber, grated

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, bulgur groats, grape tomatoes, cherry tomatoes, kale, green onions, mint, lemon, cumin

We recommend

Preparation:

Step 1
• Prepare the bulgur according to the package directions. Meanwhile, in a large bowl, combine the cabbage, tomatoes, green onions, mint, 2 tablespoons lemon juice, and 4 teaspoons olive oil. Fluff the bulgur with a fork and add the cabbage mixture. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate while you fry the fish.
Step 2
• Preheat a grill or grill pan over medium-high heat. In a medium bowl, combine the remaining 2 teaspoons olive oil, cumin, and 1/2 teaspoon each salt and black pepper. Add the salmon pieces, tossing well to coat. Thread the salmon onto 8 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Brush the grill grate with olive oil; cook the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
Step 3
• While the fish is cooking, combine the yogurt, cucumber, and remaining lemon juice (about 1 tablespoon); season with salt and pepper to taste. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.

Votes: 1