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.
- Sans noix
- Sans lactose
- Sans produits laitiers
- Sans oeufs
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