Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest


Tabbouleh & Grilled Salmon, Summertime on a Plate

Tabbouleh from the middle east meets salmon from the PNW and it’s a summer romance that tastes delicious.



This is the moment for herbs. In warm, dry conditions, they flourish. Actually, it’s false to characterize herbs as having a moment, or even a season – many will last well into fall and some far beyond that. I guess any time is a good time to make tabbouleh (or, tabouli), but especially now, summertime. Whether from the farmers market or in the backyard, Tabbouleh is about herbs, lots of them. We underestimate their nutritional value, especially parsley. It’s vigorous, reseeds itself, is hardy through most winters, and nutritionally-speaking, kicks butt.

Grilled Salmon with Fennel Recipe


Directions: Local salmon from Loki Fish. If you have fennel growing in the backyard or in the neighborhood  (fennel runs amok and you might find it anywhere) cook salmon directly on the grill for the top side, and then flip it over onto a bed of fennel to finish, imparting a subtle herbal essence, just a hint of anise and wonderful with fish. Serve the salmon (or prawns or halibut) right on top of the tabbouleh with lightly grilled pita bread on the side.

Tabbouleh Recipe


Ingredients & Directions: Makes 6 servings. Bring 2 cups plus 2 T water to a boil and turn off heat/ Immediately stir in 1 C bulgar, 1 t salt, cover and let stand for about 30 minutes (the best deal on bulgar is probably at PCC where you can buy it in bulk – enough for this salad, less than a dollar)/ After 25-30 minutes, drain any excess water, stir bulgar and set aside to cool slightly.

While the bulgar steams prepare dressing, chop herbs and vegetables: 1 – 2 C parsley, 1/4 C mint, 1/4 C fresh dill, 2 scallions/ Add other veggies that are in season – cucumber, tomato, carrots, red pepper/ Toss together and add the bulgar after it’s cooled a bit/ Salt & pepper to taste.

Dressing: 1/3 C lemon juice, 4 T olive oil, 1 – 2 cloves of garlic, chopped finely/ Dressing is intended to be lemony – adjust with more or less oil to suit your own taste/ Whisk together, pour most of dressing over the tabbouleh, taste and add more as needed – bulgar absorbs a lot of dressing. Chill the salad or serve at room temperature. Can be made hours in advance – best served the same day that it’s dressed.


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4 Responses »

  1. This really is a great combo. The light, refreshing salad stands up to the salmon, each with an herbal aroma, a perfect blend on a hot day.

  2. Looks delicious with the salmon, but this is definitely the “Americanized” version of tabbouleh. Traditionally, it’s mostly parsley with just a bit of bulgur, not the other way around. That being said, I’ve had wonderful versions of each!
    Another tip on the tabbouleh: rather than boiling the bulgur, we dice the tomatoes, place in a bowl, then mix the bulgur in with them — the bulgur soaks up the tomato juices and no boiling required. 🙂

  3. Chris, so true. Add a lot more parsley, 3 or 4 cups, and it’s closer to authentic. I love the idea of ‘cooking’ the bulgar in tomato. Thanks for that.

    And Bob, nice that you appreciate a compatible plate of food, which this is.

  4. This looks like a great meal. I’ll love to try making this.