Lemon Grilled Salmon with Garden Tabbouleh

Ingredients

• 1/3 cup bulgur wheat

• 2/3 cup hot water

• 1/2 cup parsley, finely chopped 1⁄4 cup mint, finely chopped

• 1 medium tomato, small diced

• 1 cup cucumber, small diced

• 1 cup red bell pepper, small diced

• 2 scallions, thinly sliced

• 1 Tbsp extra virgin olive oil

• 2 Tbsp fresh lemon juice

• 1/8 tsp kosher/flaky salt

• 1/8 tsp fresh ground black pepper

Salmon:

• 2 each 4 oz salmon filets, without skin

• 1/2 tsp lemon zest

• 1 tsp extra virgin olive oil 1/8 tsp. kosher/flaky salt

• 1/8 tsp fresh ground black pepper

• 1 lemon, cut in half crosswise

Instructions

1. Place the bulgur wheat in a heat-proof bowl. Pour hot water over the grains, cover, and let sit to absorb the water completely, about 20 minutes. Remove the cover and let cool to room temperature. Add the remaining tabbouleh ingredients and mix well until evenly mixed and dressed. Set aside until the salmon is done.

2. Preheat a grill or grill pan on medium-high heat.

3. Mix the lemon zest, olive oil, salt, and pepper. Spread over salmon to season evenly.

4. Place salmon on the grill with the presentation side facing down. Spray the cut side of lemons briefly with pan spray and place the cut side down on the grill.

5. Let salmon cook for ~3 minutes, until dark sear marks have developed and the salmon lifts easily when moved with tongs or a spatula. Rotate 90° and cook for another 2 minutes. Flip and cook another 1–2 minutes until just cooked through. (Thicker salmon pieces will take longer to cook through than thinner pieces. Salmon can be cooked to medium doneness if desired) Remove salmon and lemon from the grill.

6. Serve salmon with grilled lemon and the tabbouleh.

*Chicken, tofu, or white fish could be swapped for salmon. This dish is best enjoyed freshly made but could also be chilled and enjoyed over the next 1–2 days.