Rose-Poached Salmon on Tabouleh Salad recipe | WW TASTE
Enjoy a light and fragrant meal with rose-poached salmon served on a vibrant tabouleh salad. Packed with fresh herbs and quinoa, this dish is a perfect blend.
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Slotted spoon
- Tongs
Ingredients
- ½ cup olive oil
- 3 lemons, juiced
- 3 garlic cloves, crushed
- 6 T parsley, chopped
- 2 t coriander, chopped
- 4 T mint, chopped
- 3 cups red quinoa, cooked
- 2 tomatoes, chopped
- ½ cucumber, chopped
- 1 red onion, chopped
- Sea salt
- freshly ground black pepper
- 1 rose tea bag
- 4 x 150 g salmon fillets
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