WARM BLACKENED SALMON over TABBOULEH SALAD - Chef Kai Chase
Warm blackened salmon over fresh tabbouleh salad with citrus and herbs—Chef Kai Chase's flavorful recipe. Perfect for a delicious meal!
Ingredients
- 3-4 TB. CBK “Warm Cajun & Chicory” blackening rub
- ½ Navel Orange + 1/2 sliced (for garnish) ((for garnish))
- 2 TB. EVO ((Extra Virgin Olive Oil))
- 2 7 oz. Salmon Filets, (skinless or skin-on) about 1” thick
- 1 cup Fine Bulgar Wheat
- 1½ cup Parsley (Minced)
- ¼ cup Mint (Minced)
- 1½ cup Roma Tomatoes (Chopped Fine)
- ½ cup Green Onions (Thinly Sliced)
- 1 cup Persian Cucumber (Chopped Fine)
- 4 TB. Lemon Juice
- ⅓ cup Olive Oil
- 1 tsp. Sea Salt
- ¼ tsp. Black Pepper
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