This grain-free twist on tabbouleh salad pairs beautifully with Mediterranean-herbed salmon for a heart healthy dinner. We call this healthy recipe our nutrition powerhouse dish because it provides a more than 100% of the daily value of vitamins B3 (18 mg), an excellent source of vitamin C (90% DV), potassium (30% DV), vitamin E (25% DV) and fiber (21% DV). The Dietary Guidelines for American recommend you get more vitamin D in your diet and this dish provides you with 7 mcg or 35% DV.
Grilled Mediterranean Salmon with Broccoli Rice Tabbouleh
Nutritional Highlights (per serving)
|1/4||cup||lemon juice, fresh|
|2||cups||packaged broccoli rice, or 3.5 cups broccoli florets|
|1/2||cup||Italian parsley leaves, packed|
|1/4||cup||red onion, minced|
|2||cups||Roma tomatoes, diced|
|1||cup||English cucumber, (seedless), unpeeled and diced|
|1||ripe, Fresh California Avocado, peeled, seeded and diced|
|1||wild salmon, fillet, cut into 4 pieces|
|1||Tbsp.||Italian seasoning herb mix, (no salt)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Whisk together dressing ingredients and set aside.
- If using broccoli florets. Place them in the bowl of a food processor and pulse until the broccoli resembles rice. Do not over process.
- Transfer broccoli rice into a large mixing bowl.
- Place the parsley leaves into the food processor and pulse until it is minced well.
- Place the parsley into the bowl with the broccoli rice.
- Add the onion, tomatoes, and cucumbers to broccoli rice.
- Pour dressing over salad, and toss to combine.
- Add the avocado and toss lightly.
- Heat a grill to 400 degrees or high heat, and spray the grill rack with cooking.
- Mix the herb mix, salt and pepper together in a small bowl.
- Rub the herb mixture over each piece of salmon, coating it evenly.
- Grill the salmon, skin-side down, until it flakes apart easily, and it is opaque inside, about 10-15 minutes for a 1-inch thick fillet.
Serving Suggestion: Portion the salad onto 4 plates or large bowls, and serve with a piece of salmon on top.
Beverage Pairing: White or red wine, or ice water with lemon and basil.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 150 mcg; Vitamin C 85 mg; Calcium 117 mg; Iron 4 mg; Vitamin D 7 mcg; Folate 132 mcg
% Daily Value*: Vitamin A 15%; Vitamin C 90%; Calcium 10%; Iron 20 %; Vitamin D 35%