Look, I made dinner!

May 26, 2010

Seared Salmon with Lentil Tabbouleh

So look, I’ve been busy. Though not busy cooking, unfortunately. Is May practically over? What happened? Where? Who? Huh? Yeah, I can’t really tell you where May has gone because I’m done near stumped myself. (Wasn’t I just describing this Spring blooming scene, like last week?) And this little ol’ blog has sort of been pushed to the back burner. My Google Reader is out of control with unread feeds. My to-make list is stained with coffee cup rounds, having been used as a coaster and not for weekly inspiration.

While I can’t explain this out of control time-space continuum we’ve experienced, I can tell you I’m tired of take-out. And peanut butter toast. And Annie’s mac and cheese. Oh, and ice cream for dinner. Yes, that happened. Well, we’re both tired of these things. Kyle, fearing the worst, doesn’t bother to ask what I’m making, but instead asks where he’ll be stopping on the way home from work. May, is this a sign of what’s to pass in the coming months? Please say no. I miss my kitchen.

It wasn’t a difficult decision. That is, what to cook when the opportunity finally presented itself. We were both craving fresh and healthy. Though anything that didn’t come out of a box, take-out bag or (eep!) frozen carton totally qualified. This fit the bill perfectly.

Traditional tabbouleh made with bulgur wheat alone is dandy, but I need not remind you of my love for lentils. I think I prefer this version. It’s heartier and could serve as a delicious meal in and of itself, with the lentils bumping up the protein and fiber. Plus, it makes for superb leftovers and near instant lunches. I topped it with a little cheese one day, tuna the next.

Seared Salmon with Lentil Tabbouleh

  • 2 cups cooked bulgur wheat (from about 1 cup dry)
  • 2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
  • 2 cups chopped English cucumber
  • 1 cup chopped seeded tomato
  • 1 cup chopped green onions (green and light green parts)
  • 1 cup chopped flat leaf parsley
  • 1/3 cup fresh lemon juice
  • 3 T extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 6-oz center cut salmon fillets, skin removed

In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).

Preheat oven to 450 degrees. Rub tops of salmon fillets with olive oil and season liberally with kosher salt and freshly cracked black pepper. Heat an oven-safe skillet over medium high heat. Sear salmon fillets, top side down, for 2 minutes. Gently flip fillets and transfer skillet to the preheated oven to finish cooking, about 7-8 minutes for medium and 9 minutes for medium-well. Remove from oven, cover and allow to rest for 10 minutes. Can be served warm, at room temperature, or chilled.

13 Comments
  1. Nicole

    May 26, 2010 at 5:35 pm


    Yum! I always crave food like this after being out of the kitchen for a few days. You’re not alone in feeling like it went by in the blink of an eye!

  2. Nicole

    May 26, 2010 at 5:37 pm


    *And by it, I mean the month of May!

  3. Sara

    May 26, 2010 at 5:42 pm


    looks amazing!! hope things slow down for you so you can cook more. i too have not been eating great, and scarfed a gigantic bowl of vegetables today. clearly i heard my body tell me its time to get back on track. take care!

  4. Estela @ Weekly Bite

    May 26, 2010 at 8:28 pm


    This looks incredible! My husband would be so happy if I made him a meal like this for dinner! So fancy :)

  5. Katie @ Cozydelicious

    May 26, 2010 at 9:19 pm


    This tabouleh sounds fantastic. It would be a perfect take-to-work lunch all on its own. Yum!

  6. Stephanie

    May 26, 2010 at 11:47 pm


    We’re moving this weekend. It’ll be weeks before I’m ready to cook since it’ll be weeks for me to find what boxes my cookbooks and measuring cups will be in.

    You’re allowed to be busy. Just this once though since I need healthy food inspirations!

  7. Tracy

    May 27, 2010 at 10:23 am


    Lentil tabbouleh…what a great idea.

  8. M.

    May 27, 2010 at 12:40 pm


    we all get crazy sometimes….at least it’s a great comeback, beautiful dish….healthy and of course delicious….hope you will find more time to spend in a kitchen and deliver more recipes like this :)

  9. Becky

    May 28, 2010 at 2:10 pm


    Welcome back! And you made my favorite dish – I will have to give it a try!

  10. molly

    June 1, 2010 at 8:19 am


    we love seared salmon, but lentil tabbouleh sounds wonderfully new. way to go!

  11. Jessica

    June 7, 2010 at 11:15 pm


    I have some salmon just waiting in my freezer for just such a recipe! Thanks for the inspiration!

  12. Joanne

    June 8, 2010 at 4:56 pm


    I hope things have cooled down a bit! I hate not being able to get into the kitchen when I want to.

    This salmon looks excellent and the texture the lentils gave to that tabbouleh must have been awesome!

  13. Otehlia Cassidy

    July 14, 2010 at 1:34 pm


    Ooh! Love it! I love salmon, and what a great idea to serve it with a tabouleh!

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