This stylish dish of burghul and poached salmon has the clean light taste that comes from fresh herbs and lemon.
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600g skinned salmon fillet
175–200g flat-leaf parsley
8 spring onions
1 large lemon
cos lettuce leaves
4 tablespoons olive oil
salt and black pepper
To serve: lemon wedges and pita bread
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Directions Preparation:30min › Ready in:30min
Put a kettle of water on to boil. Put the burghul in a saucepan with 300 ml cold water. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, until the burghul has absorbed all the water.
Meanwhile, cut the salmon into four equal pieces, put 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.
Chop the parsley and finely shred the mint leaves. Trim and finely chop the spring onions. Put all three into a salad bowl.
Squeeze the lemon and put the juice aside, then rinse and dry the lettuce and warm the pita bread.
Rinse the burghul in cold water, then squeeze dry in handfuls and add to the salad bowl with the lemon juice and oil. Season to taste and mix thoroughly.
Flake the salmon, removing any bones, add to the salad and toss.
Line a platter with the lettuce leaves and pile the tabbouleh on top. Garnish the salad with lemon wedges and the warm pita bread.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium and iron.