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Salmon Tabbouleh

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE VITALITY
GROUP SALADS
SERVES 4

INGREDIENTS

Main
skinless salmon fillets (100g cooked)
4 x 120g
salt
0.5g
pepper
0.5g
olive oil
5ml
Tabbouleh
coarse bulgur wheat (500g soaked weight)
165g
plum tomato, skin on seeds out (small diced, prepped weight)
200g
cucumbers, peeled, seeded and diced (prepped weight)
250g
spring onions, finely chopped
4
cloves garlic, minced
2
fresh parsley, chopped
40g
fresh mint, chopped
40g
salt
1.5g
lemon juice
25ml
olive oil
25ml
pepper
1g
lemon for garnish (sliced)
1
peashoots
60g

METHOD

Heat oven to 180C.
Season the salmon with a little oil and salt and pepper.
Place on a baking sheet lined with greaseproof paper.
Bake for 10-12 minutes until cooked. Allow to cool thoroughly.
In a mixing bowl, combine the bulgur, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice and olive oil, mix well together.
Place the bulgur mix on the left-hand side of the box and the salmon on the right and make sure there is no gap between the salmon and tabbouleh mix.
Garnish the salad with 2 pieces of sliced lemon.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 410g
% RNI
Energy kJ
564
6%
2316
27%
Energy kcal
135
6%
554
27%
6.5g
9%
26.7g
39%
of which MUFA
2.9g
-
12.1g
-
of which PUFA
1.6g
-
6.1g
-
1.1g
5%
4.6g
22%
0.9g
1%
3.6g
4%
0.16g
2%
0.67g
11%
Protein
8.0g
-
32.8g
-
Carbohydrates
10.1g
-
41.3g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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