Glazed Grilled Salmon with Thai-inspired Tabbouleh

This recipe makes parsley the star of the show and combines its freshness with salmon. Traditionally a Lebanese dish, this tabbouleh takes a Thai twist by including lime, chili and sesame oil.

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  • ½ cup soy sauce
  • ¼ cup maple syrup
  • 2 Tbsp. sesame oil
  • Juice from 1 lime
  • 1 Tbsp. grated ginger
  • 4 salmon filets
  • Spray oil


Glazed Grilled Salmon — Serves 4

1. To prepare marinade, whisk soy sauce, maple syrup, sesame oil, lime juice and ginger in a bowl. Reserve 3 tablespoons of marinade.
2. In a flat dish, place salmon filets skin side up in the marinade. Allow the fish to marinate for 20-30 minutes.
3. Prepare grill grates with spray oil. On a hot grill, grill skin-side down first until fish temperature registers 100 degrees F. Flip and apply the reserved marinade as a glaze and cook until desired internal temperature. Hint: Salmon tastes great at 125 degrees F.

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  • ½ cup bulgur
  • 3 medium bunches of curly parsley
  • ½ English cucumber, diced
  • 2 Roma tomatoes, diced
  • 3 sprigs of green onion, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. sesame oil
  • ¼ cup lime juice
  • 1 medium clove of garlic, pressed or minced
  • 1 tsp. chili garlic sauce
  • Salt to taste


Thai-inspired Tabbouleh — Serves 4

1. Cook bulgur according to package instructions. Drain excess water and set aside to cool.
2. Prepare the parsley by removing thick stems, then finely chopping.
3. In a bowl, combine parsley, cucumber, tomato, green onion and prepared bulgur.
4. In a separate bowl, combine olive oil, sesame oil, lime juice, garlic, chili garlic sauce and salt to taste. Toss the dressing with the salad. Massage if needed.
5. Let the salad rest for 15 minutes to let the flavors develop. Enjoy!

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