Salmon Gravlax Taboulé

Ingredients

• 300 g Fresh Salmon Fillet (skin removed, sushi-grade)
• 0.25 cup Coarse Sea Salt (for curing)
• 2 tbsp Granulated Sugar (for curing)
• 0.5 cup Bulgur Wheat (fine or medium grain, soaked and drained)
• 0.5 Cucumber (finely brunoise diced)
• 1 Tomato (seeded and finely brunoise diced)
• 0.25 Red Onion (finely minced)
• 1 bunch Fresh Parsley (very finely chopped)
• 0.25 cup Fresh Mint (finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Extra Virgin Olive Oil
• Salt and Black Pepper (to taste)
• 1 Radish (thinly sliced for garnish)

Steps

1. 1

   Prepare the salmon gravlax by mixing the coarse sea salt and sugar. Coat the salmon fillet thoroughly with the mixture, wrap tightly in plastic wrap, and refrigerate for at least 24 hours to cure.

2. 2

   Once cured, rinse the salmon under cold water to remove excess salt and sugar, pat dry, and slice into thin, elegant ribbons or small cubes.

3. 3

   Prepare the bulgur by soaking it in water according to package instructions until tender, then drain thoroughly, pressing out any excess moisture.

4. 4

   Finely dice the cucumber, tomato (seeds removed), and red onion into a very small, uniform brunoise.

5. 5

   Finely chop the fresh parsley and mint, ensuring they are dry before chopping to prevent bruising.

6. 6

   In a large mixing bowl, combine the soaked bulgur, diced vegetables, and chopped herbs.

7. 7

   Season the mixture with lemon juice, extra virgin olive oil, salt, and pepper. Toss gently to combine all flavors.

8. 8

   To plate, use a ring mold to press the taboulé into a neat circle in the center of the plate.

9. 9

   Arrange the sliced salmon gravlax on top of the taboulé in a decorative pattern.

10. 10

    Garnish with thinly sliced radishes and additional micro-herbs if desired for a professional finish.

Notes

The salmon requires a 24-hour cure time, so plan this dish a day in advance. For the best texture, ensure all vegetables are diced to the same small size (brunoise).

Nutrition per serving

• appetizer
• salad
• seafood
• healthy
• pescatarian
• summer
• plating