Salmon Tabbouleh Salad

This slimming friendly Salmon Tabbouleh Salad is a lovely summery dish, perfect for anyone calorie counting or following plans like Weight Watchers.

I saw a similar recipe recently in a magazine. However, it was full of calories, so I thought we could try and make a lighter version. In my opinion this Salmon Tabbouleh Salad turned out pretty damn well!Salmon Tabbouleh Salad | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This Salmon Tabbouleh Salad is a regular feature at our BBQs during the summer months. The mint and lemon provide little bursts of freshness, and the only thing that you need to cook in a pan is the salmon.

You can prepare the Tabbouleh a couple of hours ahead of time. It keeps really well over night, making tomorrow’s lunch or dinner a doddle. Tabbouleh is a Levantine vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. But to make it slimming friendly we’ve packed lots more veggies in!

Salmon Tabbouleh Salad | Slimming & Weight Watchers Friendly

If Salmon isn’t your thing this would work with Chicken – just make sure to season it well.
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We use a granulated sweetener in this recipe that has the same weight and sweetness as sugar. This means you can easily substitute it for the real stuff if you prefer!

There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

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Salmon Tabbouleh Salad | Slimming & Weight Watchers Friendly

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Salmon Tabbouleh Salad

Votes: 5
Rating: 4.2
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Servings

Prep Time

Cooking Time

people 20 minutes 15 minutes

Calories

WW

Carbs

282kcal 4

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Start by making the Tabbouleh - it can be made a couple of hours ahead of time even! Put the Bulgar Wheat in a bowl and cover with the chicken stock. Tightly cover the bowl with cling film and set aside for 20 minutes.
  2. Whilst waiting for the wheat to soak up the chicken stock, prep the tomatoes, cucumber, radishes, sugar snap peas, pepper, red onion and herbs.
  3. After 20 minutes fluff up the Bular wheat (it should be al dente - not too soft) and toss in the prepped vegetables and herbs. Which together the Balsamic, lemon juice and All spice and stir through. Spray periodically with low calorie cooking spray.
  4. Spray a a large frying with low calorie cooking spray, and bring up the heat to high. Dust the salmon with the Allspice . Fry for 2 minutes, then flip over for another 2 minutes. Place in the oven at 180°C for 10 minutes until cooked.
  5. Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
  6. Serve the Salmon on the Tabbouleh, with the dressing along side to drizzle over the Salmon.

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RECIPE NOTES

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6 Comments
  1. Hi, WOuld this work with Yellow Fish? Ive got 3 Packets to use up but am worried the sauce wont go (As its very different to Salmon). Thanks

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