Name: Spicy salmon tabbouleh
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 400g bulgur wheat; 500g salmon fillet pin-boned; 3 tbsp sunflower oil; 2 onions finely chopped; 5cm piece ginger peeled and finely chopped; 2 tbsp curry paste (we used korma); 300g Greek yogurt; juice 1 lemon plus 2 cut into wedges, to serve; 300g smoked salmon; handful coriander or parsley, roughly chopped

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Spicy salmon tabbouleh

Spicy salmon tabbouleh

Mary Cadogan

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Serves 10 - 12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.4 ratingsRate

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A touch of korma curry paste turns this bulgur wheat dish into a spruced-up kedgeree packed with smoked and grilled fish

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Ingredients

Nutrition

Units:

MetricUS

400g bulgur wheat
500g salmon fillet

pin-boned
3 tbsp sunflower oil
2 onions

finely chopped
5cm piece ginger

peeled and finely chopped
2 tbsp curry paste

(we used korma)
300g Greek yogurt
juice 1 lemon

plus 2 cut into wedges, to serve
300g smoked salmon
handful coriander

or parsley, roughly chopped

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Nutrition: per serving (10)

kcal360
fat15g
saturates4g
carbs32g
sugars3g
fibre1g
protein24g
salt1.7g

Method

step 1

Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
step 2

Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
step 3

Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.

Recipe from Good Food magazine, July 2013

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A star rating of 4.5 out of 5.4 ratings

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