Salmon With Bulgur Vegetable Salad

Submitted by Paris D

"Increase the amount of salmon if you'd like. We turned 3/4 pound into 2 servings and divided the bulgur salad into 8 servings"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 8

ingredients

• 315.37 ml bulgur
• 551.96 ml reduced-sodium fat-free chicken broth
• 1 garlic clove, minced
• 4.92 ml olive oil
• 473.18 ml carrots (should be 2 cups after peeling and shredding)
• 226.79 g tomatoes, chopped
• 1 large cucumber, halved and thinly sliced
• 59.14 ml fresh cilantro, chopped
• 14.79 ml fresh mint leaves, make into tight bundle and slice very finely
• 29.58 ml olive oil
• 680.38 g salmon
• salt and pepper, to taste

directions

1. Saute garlic in teaspoon of oil.
2. Combine bulgur and broth in a saucepan, bring to a boil. Turn off heat and let stand for about 10 minutes, or until the broth is absorbed.
3. Add sauteed garlic, shredded carrots, chopped tomato, sliced cucumber, cilantro, and mint to bulgur, mixing thoroughly.
4. Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
5. Serve salmon with couscous vegetable salad.