Recipes for Salmon Tabbouleh and Slow-Roasted Salmon with Citrus and Dill.
AUSTIN, Texas — Admit it: Our bodies crave simple, healthy foods sometimes. For some people, it’s fewer times than others, but it’s a good thing to listen for that moment your body says, “OK, I need a break.”
When I switch gears to lightly cooked or raw foods, my body feels like I just downed a glass of that fizzy vitamin C water. Or like I think my garden does when I spread around a bunch of compost and fish emulsion. Vitamins, minerals, fiber, antioxidants, less-processed carbs and not-so-fatty protein.
These salmon recipes combine all kinds of ingredients that inspire that feeling.
PAN-FRIED SALMON TABBOULEH
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Traditional tabbouleh is more like a parsley salad with a little bulgur mixed in, so adjust proportions to your liking. When buying the bulgur, make sure it’s not cracked wheat. Look at the directions if you’re not sure. If it calls for boiling in water, you have the wrong kind. (At least for this recipe, which calls for the par-cooked bulgur that is soaked in water.) As with most bulgur and couscous salads, it doesn’t matter if some ingredients are hot and others are warm or cold.
¾ cup bulgur
4 firm vine tomatoes
2-3 spring onions
Juice of 1 lemon
½ cup olive oil
1 large bunch flat leaf parsley
Large handful mint leaves
3-4 cups (about 3½ ounces) small young spinach leaves
4 fresh salmon fillets, skinned
Salt and freshly ground black pepper
1. Boil the kettle and measure off 1 cup water into a mixing bowl. Add the bulgur. Cover the dish and leave to soak for 15 minutes while you place a sieve over a bowl and quarter the tomatoes lengthwise. Scrape the seeds and juices into the sieve. Using the back of a spoon, press the seeds and juices against the side of the sieve to extract the maximum juice.
2. Coarsely chop the tomatoes. Trim and finely slice the spring onions. Whisk together the tomato juice, lemon juice and olive oil. Season generously with salt and pepper and stir the mixture into the bulgur. Stir in the spring onions and then the tomatoes. Pick the leaves off the parsley stalks and chop. Shred the mint leaves. Stir both into the bulgur. Add the spinach and stir again.
3. Now cook the salmon. Heat a nonstick frying pan over medium heat. If you wish, paint the fish with a little cooking oil and season with salt, although the heat will release the fish’s natural oils. Arrange the salmon in the pan. Cook for two minutes a side, pressing down to encourage crusty edges and until just cooked but still moist. Lift out of the pan and allow to cool. Flake the fish into ragged chunks. Gently mix the fish into the salad and serve.
SLOW-ROASTED SALMON WITH CITRUS AND DILL
1 medium fennel bulb (or 2 shallots), thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chili or jalapeño, with seeds, thinly sliced
4 sprigs fresh dill, plus more for serving
1 (2-pound) skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)
1. Heat oven to 275 degrees. Toss fennel, orange slices, lemon slices, chili and dill sprigs in a shallow 3-quart baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Pour oil over the whole thing.
2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.
3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with flaky salt and pepper, and top with fresh dill sprigs.
— Alison Roman via Bon Appétit