Cold Salmon with Tabbouleh and Peas

Cold Salmon with Tabbouleh and Peas

  • Preparation 20 min
  • Cooking 15 min
  • Waiting 15 min
  • Servings 4

This tasty fish dish is the perfect recipe for when you're looking for an easy lunch or dinner idea during the week.

  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Salmon

    • 3 garlic cloves, chopped
    • 1/4 cup (60 ml) olive oil
    • 3 lemon slices
    • 1 1/2 lb (675 g) skin-on salmon fillets, cut into 4 pieces
  • Tabbouleh

    • 3/4 cup (180 ml) water
    • 1/2 cup (90 g) fine bulgur
    • 1 cup (140 g) cherry tomatoes, quartered
    • 1 1/2 cups (65 g) curly parsley, finely chopped
    • 2 tbsp mint, finely chopped
    • 1/4 cup (60 ml) olive oil
    • 3 tbsp (45 ml) lemon juice
    • 1 pinch cinnamon
    • 1 pinch ground allspice
    • 1 cup (150 g) frozen peas, blanched and cooled

Preparation

  • Salmon

  • Tabbouleh

Personal Note

To help you with this recipe

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