Cold Salmon with Tabbouleh and Peas
This tasty fish dish is the perfect recipe for when you’re looking for an easy lunch or dinner idea during the week.
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
Instructions
- 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.
This tasty fish dish is the perfect recipe for when you’re looking for an easy lunch or dinner idea during the week.