SPICY SALMON TABBOULEH

Spicy salmon tabbouleh image

A touch of korma curry paste turns this bulgur wheat dish into a spruced-up kedgeree packed with smoked and grilled fish

Provided by Mary Cadogan

Time 45m

Number Of Ingredients 10

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Ingredients

400g bulgur wheat
500g salmon fillet , pin-boned
3 tbsp sunflower oil
2 onions , finely chopped
5cm piece ginger , peeled and finely chopped
2 tbsp curry paste (we used korma)
300g Greek yogurt
juice 1 lemon , plus 2 cut into wedges, to serve
300g smoked salmon
handful coriander or parsley, roughly chopped

Steps:

Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.

Nutrition Facts : Calories 360 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium