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Taboulet with Grilled Wild Salmon

by Head Chef Lindsay Warshaw June 25, 2010
In accordance with our theme, Lindsay Warshaw, timetospa head chef, has created an incredibly healthy, low fat, high fiber lunch or dinner menu. As always ensure all ingredients are organic, poultry is grain-fed, all animals and poultry are hormonefree, free-roaming and fed according to their natural diet and finally, ensure fish is NOT farmed (very important especially in salmon where the mercury contents are far too high). This dish is rich with naturally occurring Omega 3’s. Enjoy!

To prepare the taboulet:
Chop herbs. Add tomato. Cover with oil. Add lemon juice. Add cooked bulgar wheat. Mix. Season.

To prepare the salmon:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Liberally spray the foil with oil.

Place the salmon filet in the foil tray skin-side down. Squeeze lime juice over salmon and sprinkle with white wine. Place butter on top of salmon. In a small bowl, mix together salt, garlic, lemon pepper, and chopped herbs. Sprinkle the mixture evenly over the top of the salmon.

Cook in a hot covered grill for 10 minutes per inch of thickness of the filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork.

Note: If you are unable to grill, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Ingredients for taboulet:

  • 2 cups parsley
  • ½ cup diced tomato (remove seeds)
  • ½ cup bulgur wheat (cooked)
  • 1 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt and pepper

Ingredients for salmon:

  • vegetable oil spray
  • 8 oz boneless wild salmon filet about 1-inch thick (large end preferred)
  • 1/2 lime
  • 2 Tablespoons whitewine
  • 1 teaspoon butter
  • 1/2 teaspoon kosher salt (optional)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon chopped parsley
  • 1/2 teaspoon chopped basil
  • 1/2 teaspoon chopped tarragon

    For any questions about this or past menus, please email: editor@timetospa.com