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white plate with roasted salmon fillet, quinoa tabbouleh and fresh arugula with lemon slices

Salmon & Mixed Grain Tabbouleh

harissa tahini yogurt, arugula. lemon

STARS

Marinate salmon fillets with fresh ginger, chives, and chile flakes before roasting. Serve them over a chilled tabbouleh salad made with quinoa, lentils, and cracked wheat tossed with lemon juice, olive oil, tomatoes, cucumbers, red onion, Italian parsley, and mint. Place everything on a bed of baby arugula leaves and a sauce made with tahini, harissa, yogurt, garlic, and olive oil.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Ingredients

Tabbouleh

  • 1 cup green lentils
  • 1 cup white quinoa
  • 1/2 cup bulgur wheat
  • 1 English cucumber, diced
  • 1/2 red onion, diced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Ginger Salmon

  • 3 tablespoons minced ginger
  • 1 tablespoon minced chives
  • 1/2 teaspoon chile flakes
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Harissa Tahini Yogurt

  • 2 garlic cloves, peeled
  • 1 lemon, juiced
  • ⅓ cup tahini
  • ⅓ cup water
  • 2 tablespoons olive oil
  • 1 tablespoon harissa paste
  • ¼ cup cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon sumac
  • 1/2 cup plain yogurt
  • Salt and pepper to taste

Serving

  • 1 lemon, sliced into wedges
  • 1 cup baby arugula
Directions
1
Preheat the oven to 375°F
2
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 25-30 minutes, or until the lentils are tender. Drain and discard bay leaf. 
3
In a small saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes.
4
Place the bulgur wheat in a heatproof bowl. Pour 1 cup of boiling water on top and let it sit until the water is absorbed and the grains are tender. Drain off any excess water.
5
In a large bowl, toss together the lentils, quinoa, bulger, cucumber, onion, lemon juice, olive oil, parsley, mint, garlic, salt and pepper.
6
In a small bowl, combine the ginger, chives, chile flakes, oil, salt and pepper.
7
Pat the salmon fillets dry and season with salt and pepper on a baking sheet. Divide the ginger sauce between the fillets, coating each one.
8
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 12-15 minutes, until cooked through.
9
In a blender, combine the garlic, lemon juice, tahini, water, and olive oil until smooth. Add the remaining harissa yogurt ingredients and process until smooth. Season to taste.
10
To serve, divide the tabbouleh and salmon between plates. Top with arugula and serve with harissa yogurt and a lemon wedge on the side.

Salmon & Mixed Grain Tabbouleh

harissa tahini yogurt, arugula. lemon

STARS

Marinate salmon fillets with fresh ginger, chives, and chile flakes before roasting. Serve them over a chilled tabbouleh salad made with quinoa, lentils, and cracked wheat tossed with lemon juice, olive oil, tomatoes, cucumbers, red onion, Italian parsley, and mint. Place everything on a bed of baby arugula leaves and a sauce made with tahini, harissa, yogurt, garlic, and olive oil.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Servings:  4

Ingredients

Tabbouleh

  • 1 cup green lentils
  • 1 cup white quinoa
  • 1/2 cup bulgur wheat
  • 1 English cucumber, diced
  • 1/2 red onion, diced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Ginger Salmon

  • 3 tablespoons minced ginger
  • 1 tablespoon minced chives
  • 1/2 teaspoon chile flakes
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Harissa Tahini Yogurt

  • 2 garlic cloves, peeled
  • 1 lemon, juiced
  • ⅓ cup tahini
  • ⅓ cup water
  • 2 tablespoons olive oil
  • 1 tablespoon harissa paste
  • ¼ cup cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon sumac
  • 1/2 cup plain yogurt
  • Salt and pepper to taste

Serving

  • 1 lemon, sliced into wedges
  • 1 cup baby arugula

Directions

1
Preheat the oven to 375°F
2
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 25-30 minutes, or until the lentils are tender. Drain and discard bay leaf. 
3
In a small saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes.
4
Place the bulgur wheat in a heatproof bowl. Pour 1 cup of boiling water on top and let it sit until the water is absorbed and the grains are tender. Drain off any excess water.
5
In a large bowl, toss together the lentils, quinoa, bulger, cucumber, onion, lemon juice, olive oil, parsley, mint, garlic, salt and pepper.
6
In a small bowl, combine the ginger, chives, chile flakes, oil, salt and pepper.
7
Pat the salmon fillets dry and season with salt and pepper on a baking sheet. Divide the ginger sauce between the fillets, coating each one.
8
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 12-15 minutes, until cooked through.
9
In a blender, combine the garlic, lemon juice, tahini, water, and olive oil until smooth. Add the remaining harissa yogurt ingredients and process until smooth. Season to taste.
10
To serve, divide the tabbouleh and salmon between plates. Top with arugula and serve with harissa yogurt and a lemon wedge on the side.