Serves 4 Preparation time: 10 minutes Cooking time: 10 minutes 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon 400g (14oz) bulghar wheat 600ml (1 pt) hot vegetable stock ½ cucumber, finely chopped 6 spring onions, finely sliced 3 tomatoes, deseeded and finely chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh mint, chopped 2 tablespoons olive oil Juice of 1 lime Salt and freshly ground black pepper
• Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Set aside • Put the bulghar wheat into a large saucepan and strain in the salmon liquid. Add the hot stock, then simmer for 5-6 minutes, until the bulghar wheat is swollen and tender. Cool for about 10 minutes, then stir in the cucumber, spring onions, tomatoes, parsley, mint, olive oil and lime juice. Season • Share the salmon tabbouleh between 4 warmed serving plates. Alternatively, leave until completely cold to serve as a salad or in a packed lunch Cook’s tip: If you love coriander, use it instead of the parsley or mint. Recipe from the Alaska Seafood Marketing Institute.