Salmon Korma Tabbouleh
Salmon Korma Tabbouleh



  • 400g bulgur wheat
  • 500g salmon fillet
  • 3 tbsp oil
  • 2 chopped onions
  • 5cm piece of ginger, chopped
  • 2 tbsp korma paste
  • 300g Greek yoghurt
  • 1 lemon, juice only
  • 300g smoked salmon slices
  • Handful of coriander and parsley, chopped
  • Cook the bulgur wheat according to pack instructions, then drain and tip into a large bowl. Meanwhile, grill the salmon fillet for 10 mins, turning halfway, until flaky. Leave both to cool. Heat the remaining oil and fry the onions and ginger for 5 mins, then stir in the korma paste and cook for 1 minute. Remove from the heat and stir in the yoghurt, seasoning and lemon juice, then leave to cool.
  • Remove the salmon skin and flake the flesh. Cut the smoked salmon into thin strips. Add the grilled salmon and about half the smoked salmon to the bowl with the bulgur wheat, along with the dressing and half the coriander and parsley. Stir together gently, then tip onto a serving plate and scatter with the remaining herbs and smoked salmon. Serve and enjoy.
25 mins
10 serving

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