Panfried Huon Salmon with Tabouli

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.

Preparation:: 5 Minutes
Cooking:: 30 Minutes
Serves:: 4

Ingredients

400g Portions Huon Salmon, skin on
1 Cup Bulghur (see note)
1 Punnet cherry tomatoes, halved
1/4 Cup Lemon Juice
5 Cups Chopped fresh flat-leaf parsley leaves and fresh mint leaves
4 Green onions, thinly sliced
1/4 Cup Olive oil

Method

1

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.
2

Meanwhile, in a separate bowl, mix the tomatoes, lemon juice, fresh herbs onion and oil together. Pour over the bulghur then toss to combine. Season to taste.
3

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.
4

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.