Serves 4 – Prep: 45 mins – BBQ: 5 mins
Garlic butter salmon skewers with herb tabbouleh
1 tbsp honey
200g fine bulgur wheat
200g cherry tomatoes
lemon juice, to taste
salt and pepper
lemon wedges, to serve
Start with the tabbouleh. Put the bulgur and 80g of garlic herb butter in a bowl with ½ tablespoon of salt. Add 300ml of boiling water, stir, cover with a plate and leave to soak for 20 minutes.
Melt 45g of garlic herb butter for the salmon, and mix with the honey, grated zest of 1 lemon and 2 tablespoons of lemon juice.
Cut the salmon fillets into bite-sized cubes. Cut 1 ½ lemon into little quarter wedges. Threat the salmon onto skewers, alternating with lime wedges, so that you get 8 skewers in total.
Pour the melted butter over the salmon skewers and season with salt and pepper. Leave to marinate at room temperature for 20 minutes.
Meanwhile, peel the cucumber, cut open and scrape out the seeds. Cut into small dice of ½ cm. Cut the cherry tomatoes into quarters. Finely chop the parsley and mint. Add everything to the soaked bulgur and adjust the seasoning with lemon juice, salt and pepper. Refrigerate until serving.
Once the salmon has marinated for 20 minutes, grill the skewers on the barbecue for 5 minutes, turning them a few times, until nicely charred.
Serve the salmon skewers with tabbouleh and some lemon wedges.
TIP: You can serve this dish with a dollop of yoghurt mixed with a bit of lemon zest, crushed garlic, salt and pepper.