Salmon Tabbouleh

Salmon Tabbouleh

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Hey everyone! I have a new refreshing recipe. I know we are getting through the summer fairly quickly. However, the heat has not subsided much. I thought this might be nice. It’s light and you can have it as a side or as dinner. I hope you like it!

Vinaigrette Ingredients:

  • 3 lemons, juiced
  • 1/4 cup sunflower oil
  • 4 tbsp sliced mint leaves

Tabbouleh Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 zucchini, diced
  • 1 can of chickpeas, rinsed
  • 1 cup grape tomatoes, cut into quarters
  • 2 salmon filets 4oz in size
  • 1/2 onion, chopped
  • 1 lemon
  • 1 tbsp sunflower oil

Directions:

  1. First thing is first. Prepare all of your ingredients. Preheat oven to 350.
  2. Place your quinoa and water in a medium pot. Bring your water to a boil. Once the water is at a boil , cover and bring down to a simmer. Allowing the quinoa to cook for approximately 15 minutes. You may want to stir this periodically, to prevent sticking.
  3. While the quinoa is cooking whisk your vinaigrette ingredients and set aside.
  4. Line a baking sheet with parchment paper, place the salmon filets on parchment paper. squeeze juice of one  lemon and a tbsp of oil over the salmon and bake until cooked through. About 12 minutes but it could be more depending on how thick the slices are.
  5. Once cooked let cool and shred your salmon.
  6. Take your tabbouleh ingredients and place in medium bowl with salmon.
  7. Toss ingredients with vinaigrette and refrigerate at least a half hour. If you can wait an hour or two it will be better.
  8. Once it has marinated, serve and enjoy!

 

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