Salmon Tabbouleh Salad
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Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 341
- Carbs 18G
Ingredients
Salmon
- 4 large salmon fillets
- 1/2 tsp ground allspice
- low calorie cooking spray
Basil and yogurt dressing
- 25 g chopped basil
- 120 g 0% greek yogurt
- 10 g chives chopped
- 1 lemon juice of
- 1 tsp granulated sweetener
- 1 tsp onion powder
Tabbouleh
- 150 g bulgar wheat
- 200 g sugar snap peas trimmed and halved
- 10 small radishes sliced
- 1 whole cucumber deseeded & chopped
- 1/2 large red onion chopped finely
- 300 g baby tomatoes
- 1 large red pepper deseeded and sliced
- 25 g flat leaf parsley chopped very finely
- 25 g mint leaves roughly chopped
- Some sprays low calorie cooking spray
- 1 large lemon juice of
- 1/2 tsp ground allspice
- 1 tbsp balsamic vinegar
- 200 ml chicken stock made from boiling water & 1 chicken stock cube
Instructions
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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.
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Whilst waiting for the wheat to soak up the chicken stock, prep the tomatoes, cucumber, radishes, sugar snap peas, pepper, red onion and herbs.
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After 20 minutes, fluff up the bulgar wheat (it should be al dente - not too soft) and toss in the prepped vegetables and herbs. Whisk together the balsamic, lemon juice and allspice and stir through. Spray periodically with low calorie cooking spray.
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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.
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Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
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Serve the salmon on the tabbouleh, with the dressing along side to drizzle over the salmon.