Name: Cold Salmon with Tabbouleh and Peas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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; 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

In a non-stick skillet over medium heat, brown the garlic in the oil. Add the lemon slices and salmon pieces. Season with salt and pepper. Cover and cook for 4 minutes, turning over halfway through, or until the salmon is cooked to the desired doneness. Remove from the heat. Let cool. Refrigerate overnight.

Tabbouleh

In a pot, bring the water to a boil. Remove from the heat. Add the bulgur. Cover and let rest for 15 minutes. Fluff the grains with a fork and transfer to a bowl. Let cool.
Add the tomatoes, herbs, oil, lemon juice and spices to the bulgur. Gently stir to combine. Season with salt and pepper.
In four airtight containers, divide the salmon, tabbouleh and peas.