Recipe information
Salmon served with tabbouleh, roasted veggies, tomato-onion relish and tzatziki
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Main Ingredients
Cooking Instructions
1. Prepare the Marinade
In a bowl, mix olive oil, lemon juice, orange juice, minced garlic, salt, and black pepper. Add salmon fillets to the marinade and let sit for 15 minutes.
2. Cook the Bulgur Wheat
In a saucepan, bring 2 cups of water to a boil. Add bulgur wheat, cover, and simmer for about 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
3. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss your choice of diced vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
4. Make the Tomato-Onion Relish
In a bowl, combine diced tomatoes, red onion, fresh parsley, salt, and a drizzle of olive oil. Mix well and set aside.
5. Prepare the Tzatziki Sauce
In a bowl, combine Greek yogurt, diced cucumber, dill, cumin powder, salt, and a squeeze of lemon juice. Mix until well combined.
6. Grill the Salmon
Preheat the grill to medium-high heat. Grill the marinated salmon for about 4-5 minutes on each side, or until cooked through and slightly charred.
7. Serve
Serve the grilled salmon with a side of tabbouleh (made from bulgur, parsley, and diced vegetables), roasted veggies, tomato-onion relish, and tzatziki sauce.