Cold Salmon with Tabbouleh and Peas | RICARDO

Ingredients

• 3 garlic cloves, chopped
• 1/4 cup (60 ml) olive oil
• 3 lemon slices
• 1 1/2 lb (675 g) skin-on salmon fillets, cut into 4 pieces
• 3/4 cup (180 ml) water
• 1/2 cup (90 g) fine bulgur
• 1 cup (140 g) cherry tomatoes, quartered
• 1 1/2 cups (65 g) curly parsley, finely chopped
• 2 tbsp mint, finely chopped
• 3 tbsp (45 ml) lemon juice
• 1 pinch cinnamon
• 1 pinch ground allspice
• 1 cup (150 g) frozen peas, blanched and cooled