This Huon Salmon salad makes a quick mid-week dinner and uses all those delicious late summer tomatoes and any other leftover vegies! Makes a tasty lunch the next day.
Place the *bulghur in a large bowl and cover with 2 cups of boiling water. Set aside for 10 minutes while you prepare the rest of the ingredients. When all the water has absorbed fluff with a fork. Spread out on a large serving platter to cool.
Meanwhile, in a separate bowl, mix the tomatoes, lemon juice, fresh herbs onion and oil together. Pour over the *8bulghur then toss to combine. Season to taste.
Preheat a large frypan on medium-high heat. Season the Huon salmon and cook, skin side down for 4 minutes, then turn over and cook for another 2 minutes. Remove from heat and set aside to rest for 2 minutes. Break into bite size pieces then pile on top on the tabouli. Add extra lemon juice and olive to taste.
*Note: Bulghur is a cracked wheat available in the health food section of your supermarket. If you want to create a gluten free version, use quinoa instead. Cook according to pack directions then follow recipe from step 2.
Portions Huon Salmon, skin on
Bulghur (see note)
Punnet cherry tomatoes, halved
Chopped fresh flat-leaf parsley leaves and fresh mint leaves