|Some of our staff eat grilled salmon for dinner every other night for its healthy omega-3 essential fatty acids.
There are many ways to keep grilled salmon interesting. But instead of topping it with sugar-laden chutney, sauces and glazes, take a healthy approach.
In this idea from Whole Foods Market, grilled wild salmon (so much better than farmed salmon) tops a mound of tabbouleh, which is made with whole-grain bulgur wheat. The salmon is marinated in olive oil, fresh orange juice and zest.
It’s topped with a Middle Eastern/Israeli salad of chopped cucumber, red onion and halved cherry tomatoes. We add dill and/or parsley to our chopped salad. In season, substitute chopped vine-ripened tomatoes.
We purchased our tabbouleh to save time, but here’s the recipe to make it from scratch, along with the citrus-marinated salmon.
An extra-healthy salmon recipe combines all
|Find more of our favorite fish recipes.|
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