GRILLED SALMON KEBABS WITH KALE TABBOULEH
Salmon is not only the perfect foil for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won't flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
- Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
- While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 434 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams
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