July 29, 2010

Grilled Salmon with Lentil Tabouli

I came across this recipe in a Runner's World magazine and it sounded like the perfect way to make use of the last cup of green lentils that have been in my pantry since I made lentil soup ages ago.

To get started put a cup of green lentils in a pot with three cups of water over medium high heat.

While you wait on the lentils, chop half a cucumber, some parsley, green onions, garlic, and tomatoes.

Set those aside, and make the dressing by adding lemon juice and salt to some olive oil and whisking it all together.

Mix all the chopped vegetables together in a large bowl and toss with some dressing.

Get the salmon out and rub it with some salt and lemon juice.  Rinse it off, and coat with a little bit of olive oil before throwing it on the grill.  Grill on each side for six to seven minutes.

While waiting on the salmon the lentils will have finished cooking (about 15 minutes), drain them and rinse with warm water.

Toss them with the rest of the vegetables, and add more dressing to desired amount.  When I made it, I put all the prepared dressing in, and it was too much for my liking.  I would suggest using half to three fourths and saving the rest to use as salad dressing, as it was absolutely delicious.

When the salmon is finished grilling serve it over some tabouli and enjoy.

Since I am the only one in the family who really seems to like lentils, substituting quinoa or rice will be what I try next time.

Grilled Salmon with Lentil Tabouli

Prep Time:  20 minutes  Cook Time:  15 minutes  Servings:  6


1 cup green lentils
3 cups water
¼ cup extra virgin olive oil
½ cup lemon juice (juice from about 3 large lemons)
1 small clove of garlic, chopped
4 green onions, thinly sliced
1 cup fresh parsley, chopped roughly
½ seedless cucumber, diced
½ pint grape tomatoes, quartered
2 teaspoons of salt
1½ pounds of salmon cut into six pieces
1 lemon, juiced
1 teaspoon salt
3 teaspoons olive oil


Place lentils and water in a small pot.  Cover and bring to a boil.  Reduce to a simmer and cook, covered for 15 minutes.  

In a bowl, toss together olive oil, lemon juice, garlic, scallions parsley, cucumber, tomatoes, and salt.  When the lentils are finish, drain, rinse with warm water, add to bowl, and toss.

Wash fish with lemon juice and salt, rinse under cold water;  dry with a paper towel.  Coat with two teaspoons of oil and cut into six pieces.  Oil a grill and place salmon on heated grill.  Cook for six to eight minutes per side (until fish flakes easily with a fork).  Serve over tabouli. 

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