Wild Alaska Salmon Tabbouleh
• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 225g (8oz) bulghar wheat (cracked wheat)
• 900ml (1 ½ pints) hot vegetable stock
• 50g (2oz) ready-to-eat dried apricots, chopped
• 2 tomatoes, chopped
• 1 red onion, finely chopped
• ¼ cucumber, finely chopped
• Finely grated zest of 1 lemon
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 3 tbsp olive oil
• 2 tbsp vinegar
• ½ tsp Dijon or wholegrain mustard
• Generous pinch of paprika
• Salt and freshly ground black pepper
Drain the salmon, reserving 2 tbsp of the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside.
Put the bulghar wheat into a heatproof bowl and pour in the hot stock. Stir well, then leave to soak for about 20 minutes. After this time all the liquid should be absorbed, but if there is any excess, drain it off.
Meanwhile, make the dressing by whisking the reserved salmon liquid with the olive oil, vinegar, mustard, paprika and a pinch of salt and pepper.
Stir the apricots, tomatoes, onion, cucumber, lemon zest, parsley and mint into the bulghar wheat. Add the salmon chunks and dressing, folding them through gently. Cover and chill until ready to serve.
Cook’s tip: Allow time for the salad to come up to room temperature before serving, to enjoy it at its best.