Pan-Fried Salmon Tabbouleh

Serves 6.

Note: From "Just One Pot," by Lindsey Bareham.

• 1 1/4 c. boiling water

• 6 oz. bulgur cracked wheat

• 4 firm tomatoes (about 14 oz.)

• 1 bunch green onions

• Juice of 1 lemon

• 1/2 c. olive oil

Salt and freshly ground black pepper

• 1 large bunch fresh flat-leaf parsley

• Large handful fresh mint leaves

• Generous 1 c. small spinach leaves

• 4 fresh salmon fillets, skinned

• Cooking oil


Add 1 1/4 cups boiling water to a mixing bowl. Add bulgur. Cover the dish and let soak for 15 minutes.

Meanwhile, place a strainer over a bowl and cut the tomatoes into fourths lengthwise. Scrape the seeds and juices into the strainer. Using the back of a spoon, press the seeds and juices against the side of the strainer to extract the maximum juice. Discard seeds and set aside juice.

Coarsely chop the tomatoes. Trim and finely slice the green onions.

Whisk together the tomato juice, lemon juice and olive oil. Season generously with salt and pepper and stir the mixture into the bulgur. Stir in the green onions and then the tomatoes. Pick the leaves off the parsley stems and chop. Shred the mint leaves. Stir both into the bulgur. Add the spinach and stir again.

Now cook the salmon. Heat a nonstick skillet over medium heat. If you wish, paint the fish with a little cooking oil, although the heat will release the fish's natural oils. Arrange the salmon in the skillet. Cook for 2 minutes a side, pressing down to encourage crusty edges and until just cooked but still moist. Lift out of the skillet and let cool. Flake fish into ragged chunks. Gently mix fish into salad and serve.