Minty bulgur salad with salmon and cucumbers

Delight in a refreshing mint-infused bulgur salad featuring succulent salmon and crisp cucumbers. A harmonious blend of flavors awaits.

Ingredients:

• 1 tablespoon plus 1 teaspoon olive oil
• 450g piece skinless salmon fillet
• kosher salt and black pepper
• 1 cup bulgur
• 2 Kirby cucumbers, halved lengthwise and thinly sliced
• 1 cup fresh flat-leaf parsley leaves
• ¼ cup torn fresh mint leaves
• ½ small red onion, thinly sliced
• 3 tablespoons fresh lemon juice

Instructions:

1. Place 1 teaspoon of the oil in a spacious nonstick pan and heat it up over medium heat. Add a bit of salt and pepper to the salmon.
2. Cook the salmon until it turns opaque inside out, for about 4 to 6 minutes per side. Move it to a dish and let it cool in the fridge for roughly 15 minutes.
3. In the meantime, mix the bulgur with 2 cups of boiling water in a big bowl. Allow it to soften for about 25 minutes. Drain the water and put it back in the bowl.
4. Mix the cooked bulgur with cucumbers, parsley, mint, onion, lemon juice, the rest of the oil, half a teaspoon of salt, and a quarter teaspoon of pepper.
5. Break the salmon into big pieces using a fork. Carefully blend it into the bulgur mixture.

Summary:

• Calories: 1737 kcal
• Fat: 82 g
• Protein: 117 g
• Carbs: 143 g
• Potassium: 3696 mg
• Magnesium: 488 mg