Roasted Tomato Tabbouleh with Salmon
This easy Roasted Tomato Tabbouleh with Salmon weeknight meal is one of my favorites. It's designed so you can go to the grocery store, pick up all the items and use them in one night, no odd amounts of leftover ingredients left behind. This recipe is simple, made with one pot and one pan, and is as satisfying as they come.
Equipment
- 1 12" cast iron
- 1 dutch oven or pot
Ingredients
- 1 1/2 cups dry bulgur wheat 8.8 ounces
- 3 cloves garlic smashed and peeled
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1/2 tablespoon honey
- 1/4 teaspoon Diamond Crystal kosher salt plus more to taste
- 1/4 teaspoon freshly cracked black pepper plus more to taste
- 2 cups parsley about 1 bunch
- 1 pint cherry tomatoes
- 1 pound salmon
- 1 tablespoon olive oil
- Salt, pepper, and white wine vinegar to taste
Optional
- 1 sprig fresh mint, for topping
Instructions
- Add 4 1/2 cups of water to a large pot, add a small palm of salt to the pot, then the 1 1/2 cups of bulgur wheat. Bring this to a boil, then reduce the heat to low, and cover and simmer for 10 minutes. Then remove from the heat and let it sit covered for 5 minutes. Uncover and set aside.
- Next prep the dressing, combine the smashed garlic, vinegar, olive oil, honey, salt and pepper in a jar. Shake vigorously until the dressing is smooth. Remove the garlic cloves and add more salt and pepper as needed.
- Finely chop up the parsley, until no piece is bigger than the tip of a pencil. Add this to a bowl and pour in a third of the dressing, toss to coat.
- Chop the cherry tomatoes into halves and portion the salmon into four pieces.
- Put your oven's broiler on high, and lower the top shelf in the oven to the middle.
- Put the salmon skin-side-down on a naked cast iron pan or nonstick pan. Put these pans on medium heat and let the salmon skin render out, about 4-5 minutes. When the salmon is cooked about 1/2 of the way through, add in a dash of olive oil, then the tomatoes around the edges of the salmon. Top the tomatoes with a generous squeeze of lemon juice. Immediately transfer this pan to the oven on the middle rack.
- Broil the salmon and tomatoes for 5-7 minutes or until the salmon is golden on top and the tomatoes are charred and bursting. This cooking method is so that the salmon has a crispy skin, a golden top, but a tender center - it's so good.
- Add the dressed parsley and the burst tomatoes in with the bulgur wheat. Stir to combine and add the rest of the dressing as you prefer. Season with additional salt, pepper and vinegar as needed.
- Plate and top each bowl with a portion of the salmon. Use any reserved dressing to let people top their bowls as they please.