Glazed Grilled Salmon with Thai-inspired Tabbouleh
| 1 min read
Serving Amount
Ingredients
1⁄2 cup soy sauce
1⁄4 cup maple syrup
2 tbsp sesame oil
1 Juice from lime
1 tbsp grated ginger
4 salmon filets
Spray oil
1⁄2 cup bulgur
1⁄2 English cucumber, diced
2 Roma tomatoes, diced
3 medium bunches curly parsley
3 sprigs green onion, thinly sliced
1⁄4 cup extra-virgin olive oil
2 tbsp sesame oil
1⁄4 cup lime juice
1 medium clove garlic, pressed or minced
1 tsp chili garlic sauce
Salt to taste
Instructions
Step 1
Prepare marinade. In a bowl, whisk soy sauce, maple syrup, sesame oil, lime juice and ginger. Reserve 3 tablespoons of marinade.
Step 2
In a flat dish, place salmon filets skin side up in the marinade. Allow the fish to marinate for 20-30 minutes.
Step 3
Prepare grill grates with spray oil. On a hot grill, grill skin-side down first until temperature registers 100 degrees F. Flip and apply remaining glaze and cook until desired internal temperature. Salmon tastes great at 125 degrees F.
Step 4
Cook bulgur according to package instructions. Drain excess water and set aside to cool.
Step 5
Prepare the parsley by removing thick stems, then finely chopping. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley. In a bowl, combine parsley, cucumber, tomato, green onion and bulgur.
Step 6
In a bowl, combine olive oil, lime juice, garlic, chili garlic sauce and salt to taste. Toss the dressing with the salad. Massage if needed.
Step 7
Let the salad rest for 15 minutes to let the flavors develop. Enjoy!
