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Grilled Salmon With Lentil Tabbouleh

Grilled Salmon With Lentil Tabbouleh

Lentils replace bulgur in this carb-, protein-, and fiber-rich tabbouleh, which serves as a base for the grilled salmon. When possible, splurge on wild Alaskan salmon. Not only is it fished in a sustainable way, but it’s also loaded with inflammation-reducing omega-3 fatty acids. In addition, it has a healthier fat ratio and richer flavor than farmed salmon.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Fish Mains, Seafood
Cuisine: American
Calories: 414
Ingredients Method

Ingredients
  

TABBOULEH
  • 1 cup green or brown lentils
  • 3 cups water
  • ¼ cup extra-virgin olive oil
  • ½ cup lemon juice
  • 1 clove garlic minced
  • 4 scallions thinly sliced
  • 1 cup coarsely chopped flat-leaf parsley
  • ½ seedless cucumber peeled and diced
  • ½ pint grape tomatoes quartered
  • 1 teaspoon salt plus more as needed
SALMON
  • 6 salmon fillets 4 ounces each
  • Juice of 1 lemon
  • ½ teaspoon salt
  • 3 teaspoons extra-virgin olive oil

Method
 

  1. TO MAKE THE TABBOULEH:
  2. In a small pot, combine the lentils and water. Cover, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, or until tender.
  3. Meanwhile, in a bowl, toss together the oil, lemon juice, garlic, scallions, parsley, cucumber, tomatoes, and salt. When the lentils are cooked, drain, then add to the bowl and toss to combine. Taste and adjust the seasoning.
  4. TO MAKE THE SALMON:
  5. Rinse the salmon under cold water, then pat dry with a paper towel. Squeeze the lemon juice over the flesh side, then season with the salt.
  6. Brush the salmon with 2 teaspoons of the oil. Heat a grill pan on medium high heat and add the remaining 1 teaspoon oil. When hot, cook the salmon, skin side down, for 4 minutes, or until the skin is crispy and releases easily from the pan. Flip and cook for 2 to 3 minutes, or until the fish is just cooked through. Spritz with any remaining lemon juice. Serve the salmon over the tabbouleh.