Embark on a culinary journey to the Middle East to prepare a salad that will be a hit at your grill.
Ingredients
- Salmon Fillet, Skinless – 4 pieces
Marinade
- Olive oil – 4 tablespoons
- Shallot – 1 piece
- Lemon – 0.5 piece
- Fresh basil – 12 g
- Garlic clove – 1 piece
- Whole cumin – 1 teaspoon
- Fresh cilantro – 45 g
- Ground turmeric – 1 teaspoon
- Ground hot paprika – 1 teaspoon
- Black pepper – a pinch
- Salt – a pinch
Tabbouleh
- Red tomato – 4 pieces
- Couscous – 200 g
- Whole cumin – 1 teaspoon
- Fresh mint – 50 g
- Parsley – 40 g
- Olive oil – 6 tablespoons
- Lemon juice – 50 ml
- Salt – a pinch
Preparation
Marinated Salmon Fillets Cut the salmon fillets into 4 equal, long strips. Thread each strip onto a skewer. Crush the cumin in a mortar, chop the shallot, grate the lemon zest and squeeze the juice, finely chop the garlic, cilantro, and basil. Mix half of the chopped cilantro and basil in a bowl with all the remaining marinade ingredients (set aside the other half to use for the tabbouleh).
Thoroughly mix the marinade ingredients and marinate the skewers in them for about 20 minutes in the refrigerator.
Tabbouleh Pour boiling water over the couscous with salt and 3 tablespoons of olive oil, cover with plastic wrap, and let it swell. Transfer the remaining cilantro and basil to a bowl, add finely chopped parsley, blanched and peeled tomatoes diced finely, crushed cumin, lemon juice, torn mint leaves, couscous, and 3 tablespoons of olive oil, mix, cover with plastic wrap, and set aside.
Grill the skewers using the direct method, for 2 minutes on each side. Serve with tabbouleh.
