Spicy Salmon Tabbouleh Food

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Grilled Salmon Kebabs with Kale Tabbouleh image

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

Ingredients

1 cup bulgur
1 large bunch kale (about 10 ounces), leaves shredded
1 cup halved cherry or grape tomatoes
2 scallions, thinly sliced
1/2 cup roughly chopped fresh mint
2 lemons (1 1/2 juiced, 1/2 cut into wedges)
6 teaspoons extra-virgin olive oil, plus more for the grill
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks
3/4 cup nonfat Greek yogurt
1 Persian cucumber, grated

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

SPICY TABBOULEH

Spicy Tabbouleh image

This is tabouleh with a twist because of the addition of the jalapeno pepper. I counted the soaking time in the prep time. Enjoy!

Provided by Nif_H

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup fine bulgur
1 cup hot water
2 tomatoes, seeded and diced
1 1/2 cups curly or flat leaf parsley, finely chopped
1/4 cup of fresh mint, finely chopped
1 English cucumber, seeded and diced
4 green onions, finely chopped
juice of one lemon
1/4 cup olive oil
1 jalapeno pepper, seeded and finely chopped
salt

Steps:

In a bowl, soak the bulgur in the hot water for 30 minutes.
In a large bowl, combine the bulgur with the remaining ingredients. Season with salt.

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