Labneh, a Middle Eastern cheese made from strained yogurt, is available at Middle Eastern su-permarkets, Israeli supermarkets and Whole Foods.
For the tabbouleh:
1/2 cup fine bulgur (can substitute with couscous)
4 green onions
1/2 cup chopped mint
1/2 cup chopped Italian (flat) parsley
1 tablespoon lemon juice
1 tablespoon olive oil
Salt to taste
For the labneh sauce:
1 cup labneh
2 tablespoons olive oil
2 tablespoons lemon juice
Salt to taste
For the salmon
Four 6 oz. (170 grams) salmon fillets, skin on
Salt and pepper
Olive oil (about 2 tablespoons)
1. To make the tabbouleh, put bulgar in a medium bowl, pour 1/2 cup warm water on top, mix and let stand for 10 minutes until tender. Add the rest of the ingredients, mix and add salt to taste. Cover and let stand until ready to serve. You can prepare the tabbouleh up to a day ahead and keep covered in the fridge.
2. To make the labneh sauce, mix all the ingredients, and adjust salt to taste. Cover and keep in the fridge until ready to serve. You can prepare the labneh sauce up to a day ahead and keep covered in the fridge.
3. Spoon tabbouleh in the center of 4 plates. Have the labneh sauce in a serving bowl. Season salmon with salt and pepper on both sides. Heat olive oil in a heavy-bottomed pan over me-dium heat. When pan is hot, add oil and arrange salmon, skin side down, in the pan. Cook for 2 minutes, then reduce heat to low, cover pan, and cook for an extra 5-6 minutes, until just done. Carefully put salmon on top of tabbouleh, and serve immediately with labneh sauce on the side.
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