In honor of Lent for us crazy Catholics that can’t eat meat on Fridays or anyone who just wants to add more fish into their diet, this is a simple recipe for Pan-Seared Salmon with Tabbouleh or Tabouli Salad and sautéed Baby Bok Choy. Tabbouleh salad is a great topping for chicken and fish to salads and dips. It’s light and refreshing. I put it on everything and it’s so easy to make! Double the recipe and make a big batch of it to use for other recipes throughout the week. I love it so much I’ve even eaten it with a spoon! As for the Bok Choy, I know some greens seem a little intimidating to even try let alone cook, but if you’ve ever eaten Asian food I guarantee you’ve had Bok Choy and didn’t even know it. Bok Choy has its own unique taste, some people say its like cabbage, but I think it has an earthy taste and a great texture. Bok Choy has a tendency to get a little bitter if the stalks and leaves get too big so get Baby Bok Choy if you can find it, it’s a little sweeter. So, here’s everything you will need…
For Tabbouleh Salad:
- 2 bunches of flat leaf parsley-finely chopped
- 6 spring onions or 1 small white onion-finely chopped
- 3 lemons-juiced
- 4 large tomatoes or a basket of small cherries (would make it even sweeter)
- 5 tablespoons of extra virgin olive oil
- 1 cup of Bulgur wheat or cracked wheat
- 1 cup of boiling water
- salt and pepper
Add 1 cup of boiling water to 1 cup of Bulgur wheat in a small bowl. Place towel over the bowl so steam is unable to escape-set it aside to cool. Next chop parsley, onions, and tomatoes. In a separate bowl, juice lemons-make sure not to get any seeds in the juice. Pour lemon juice over mixture. Add olive oil, salt, pepper and mix. Pour all these ingredients on top of cooled Bulgur wheat and mix well.
Ingredients: This recipe should be 2-4 servings
- 8-12oz of Skin less Wild Sockeye Salmon (is the best) or try to get at least wild salmon
- 2-3 bunches of Baby Bok Choy
- Extra Virgin Olive Oil
- Salt and Pepper
In a medium-sized skillet, add 1 tablespoon of olive oil and add salmon. Cook on medium heat. Add salt and pepper to top of the fish. Let it cook for 10 minutes, it may take a little longer depending on the thickness of your filet. Keep an eye on it, it will cook fast and stick to your pan. Make sure to flip it half way or after 5 minutes. Watch the center of the fish, should be a light pink/salmon color and flakey when it’s done.
In a separate skillet, heat 1 tablespoon of olive oil on medium heat and add chopped Baby Bok Choy. (I usually cut it into 3 sections down the stalk, so it fits in the pan better and cooks a little quicker. Salt and Pepper. Make sure to stir every few minutes. Cooks in 8-10 minutes. Bok Choy will look a little clear or translucent when it’s done.
Add salmon and Bok Choy to plate. Spoon Tabbouleh Salad on top and enjoy! A glass of wine makes it even better unless of course that’s what you gave up for Lent! 🙂