Tabbouleh con salmón teriyaki 
Tabbouleh with Teriyaki Salmon
Continuing with healthy cooking, I've paired this delicious Middle Eastern salad with teriyaki salmon, one of my favorite sauces. It's a very simple recipe that I encourage you to try.
Tabbouleh with Teriyaki Salmon
Continuing with healthy cooking, I've paired this delicious Middle Eastern salad with teriyaki salmon, one of my favorite sauces. It's a very simple recipe that I encourage you to try.
Cooking Instructions
- 1
Marinate the salmon in teriyaki sauce the day before or a few hours in advance.
- 2
To make the sauce, mix soy sauce, rice vinegar, sugar, and ground ginger. If you have it, add fresh ginger on top of the salmon for a fresh and pleasant aroma.
- 3
To make the tabbouleh, place bulgur wheat in a container and cover it with freshly boiled water for at least 20 minutes. After that time, rinse it and let it drain to remove all excess water.
- 4
Next, in a bowl, combine cucumber, tomato, green garlic, garlic, the drained bulgur wheat, and plenty of parsley, as it is the main ingredient along with the bulgur wheat, but it should be quite green.
- 5
- 6
For the dressing, use olive oil, lime or lemon juice, and salt.
- 7
Meanwhile, place the salmon on a baking tray and put it in the preheated oven. I covered the tray with aluminum foil to better preserve the juices.
- 8
At the end, I uncovered the tray and left it for 3-4 minutes to get the salmon a little more golden on top.
- 9
Once the salad and salmon are done, serve them on a plate, ready to enjoy. It turned out to be a very complete and exquisite dish.
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