salmon and cu­cum­ber tabouli

If you’re af­ter a light, fresh, su­per-fast meal, this recipe ticks all of the boxes: time, ease of prepa­ra­tion and taste. It’s a win­ner any night of the week.

Women's Health Australia - - FOOD HUB -

Serves: 4 Prep time: 15 mins + stand­ing time Cook time: 15 mins 75g fine burghul (bul­gur) wheat 4 Le­banese cu­cum­bers, halved length­ways, seeds dis­carded and roughly chopped

1 small gar­lic clove (op­tional) 2 spring onions, cut into

2cm lengths

4 large hand­fuls pars­ley leaves 2 large hand­fuls mint leaves

Juice of 1–2 lemons (add to taste) 4 tbs ex­tra vir­gin olive oil, plus ex­tra to serve

Salt and black pep­per

4 x 150g bone­less, skin­less salmon fil­lets

Sumac

50g wal­nuts, toasted, roughly chopped, for serv­ing

125g (½ cup) pome­gran­ate seeds, for serv­ing (op­tional)

1. Add the burghul to a large bowl and pour in 200ml of boil­ing wa­ter to cover. Set aside for 20 mins, or un­til ten­der and fluffy.

2. Mean­while, chop the cu­cum­ber for 1–2 secs/speed 4. Trans­fer to a large bowl. Chop the gar­lic, spring onions, pars­ley and mint for 3 secs/speed 6.

3. Trans­fer the herb mix­ture to the bowl with the cu­cum­bers. Stir in the le­mon juice (add to taste), 3 tbs of the oil and burghul, sea­son well with salt and pep­per and mix un­til very well com­bined. Set aside.

4. Add 500g of wa­ter to the mixer bowl. Place the salmon into the steam­ing tray, driz­zle with re­main­ing oil, sea­son then sprin­kle sumac over the sur­face. At­tach empty steam­ing bas­ket and tray to the mixer bowl lid. Cook for 12 mins/steam mode/speed 2 un­til salmon is just cooked. Al­low to cool, then flake into large chunks.

5. Top tabouli with flaked salmon, wal­nuts, pome­gran­ate seeds and a driz­zle of ex­tra vir­gin olive oil. Serve.

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