WARM BLACKENED SALMON over TABBOULEH SALAD
Ingredients
- 3-4 TB. CBK “Warm Cajun & Chicory” blackening rub
- ½ Navel Orange + 1/2 sliced (for garnish) (for garnish)
- 2 TB. EVO (Extra Virgin Olive Oil)
- 2 7 oz. Salmon Filets, (skinless or skin-on) about 1” thick
- 1 cup Fine Bulgar Wheat
- 1½ cup Parsley Minced
- ¼ cup Mint Minced
- 1½ cup Roma Tomatoes Chopped Fine
- ½ cup Green Onions Thinly Sliced
- 1 cup Persian Cucumber Chopped Fine
- 4 TB. Lemon Juice
- ⅓ cup Olive Oil
- 1 tsp. Sea Salt
- ¼ tsp. Black Pepper
Instructions
- Cook the bulgar wheat according to the package directions. If any, drain excess water. Set aside to cool.
- In a small mixing bowl combine the cucumber, tomato, finely chopped parsley, mint and green onion. Add the bulgar wheat and toss together lightly by hand.
- In a small bowl whisk together the olive oil, lemon, salt and pepper and add to the bulgar, parsley mixture. Toss lightly, cover and refrigerate.
- Generously rub the blackening spice onto the salmon filets.
- In a cast iron skillet on very high heat, add the EVO. Add the salmon fillets spiced rubbed side facing down. Sear for about 2-3 minutes. Flip over, squeeze the orange over the filets and continue cooking for another 2-3 minutes on moderate heat.
- In the meantime, arrange a decorative serving platter with the tabbouleh salad.
- Once the salmon filets have cooked, remove from the skillet and place on top of the salad. Garnish with orange wedges.
Notes
This recipe uses my custom spice blend which you can pick up here: Warm Cajun & Chicory