For the Chilean Salmon
1 lb. Chilean Salmon Filet, skin removed, cut into 4 ounce portions.
For the Tabbouleh Gratinee
2 oz. Fine Bulgur Wheat, rinsed, drained.
1 ea. Garlic Clove peeled and blanched (microwave on high for 15 seconds).
½ cup Fresh Italian Parsley (stems and leaves, roughly chopped).
½ cup Fresh Mint, (stems and leaves, roughly chopped).
2 oz. Ripe plum tomatoes, remove core, chop fine.
1 ea. Shallot, peeled, minced.
1/2 tsp. Kosher Salt.
1/2 tsp. Fresh Ground Coriander Seed.
1 ea. Lemon, juiced, and zested.
4 oz. Mayonnaise (we prefer Hellmann’s original formula).
For the Zhoug Emulsion
3 ea. Poblano Peppers (flame roasted, peeled, seeded*).
2 ea. Jalapeno Peppers, medium size, (flame roasted, peeled, seeded*).
1 cup Fresh Cilantro (stems and leaves, roughly chopped).
1 cup Fresh Italian Parsley (stems and leaves, roughly chopped).
2 ea. Garlic Cloves peeled and blanched (microwave in on high for 15 seconds).
1 tsp. Kosher Salt.
1 tsp. Fresh Ground Coriander Seed.
1 tsp. Cumin.
3 oz. Olive Oil.
2 oz. Rice Wine Vinegar.
Medium sized bowls, baking pan, aluminum foil, spatula, cutting board, chef’s knife, blender, fine mesh strainer, tongs.
Method of Preparation
For the Tabbouleh, place the bulgur wheat in a glass bowl and cover with warm water. Soak for 30 minutes then drain through fine strainer. Combine with remaining ingredients (including lemon zest), taste, adjust by adding salt, pepper, and lemon. Stir in mayonnaise until smooth and spreadable. Place in small airtight container, refrigerate, allow to marinate for another 30 minutes.
For the Zhoug, place all ingredients except oil and vinegar into a blender and pulse on medium speed. While on medium speed, drizzle in oil followed by vinegar. Increase to high speed and pulse until smooth. Stop blender, taste, adjust seasonings and texture by adding more salt and pepper or additional oil and vinegar. Store Zhoug emulsion refrigerated in an airtight container for up to five days.
Place salmon filets on foil lined baking pan rubbed with olive oil. Spread 3 ounces of tabbouleh mixture on top of each portion of salmon. Broil under medium heat until salmon is cooked, and tabbouleh mixture is golden brown – approximately 6-8 minutes. Spoon 1-2 ounces of Zhoug onto serving plate. Top with Chilean Salmon with tabbouleh gratinee – and enjoy!
* Fire roast and peel peppers by cooking them over a well ventilated open flame on your stove top until charred and rinsing away the peelings under cold running water. Drain before adding to blender to make sauce.
The image incudes roasted golden beets and fresh cucumbers with mint.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at firstname.lastname@example.org