Grilled Salmon Kebabs with Kale Tabbouleh
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 82 milligrams
- Sodium
- 434 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 8 grams
- Sugar
- 4 grams
- Protein
- 46 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup bulgur
1 large bunch kale (about 10 ounces), leaves shredded
1 cup halved cherry or grape tomatoes
2 scallions, thinly sliced
1/2 cup roughly chopped fresh mint
2 lemons (1 1/2 juiced, 1/2 cut into wedges)
6 teaspoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks
3/4 cup nonfat Greek yogurt
1 Persian cucumber, grated
Directions
- Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Season with salt and pepper. Cover with plastic wrap and refrigerate while you prepare the kebabs.
- Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
- While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.