Spicy salmon tabbouleh recipe | Good Food
A touch of korma curry paste turns this bulgur wheat dish into a spruced-up kedgeree packed with smoked and grilled fish
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Cooking tools:
- Grill
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Skillet
- Mixing bowl
- Wooden spoon
- Fork
- Aluminum foil
- Serving platter
Ingredients
- 400g bulgur wheat
- 500g salmon fillet pin-boned
- 3 tbsp sunflower oil
- 2 onions finely chopped
- 5cm piece ginger peeled and finely chopped
- 2 tbsp curry paste (we used korma)
- 300g Greek yogurt
- juice 1 lemon plus 2 cut into wedges, to serve
- 300g smoked salmon
- handful coriander or parsley, roughly chopped
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