Salmon on top of bulgur salad with cheakpeas and tomato
Recipe for 2: 300 g salmon, salt and pepper
Salad: 75 g. Bulgur, 1 1/2 dl water, bunch of parsley,
bunch of mint, 1 garlic clove, 2 ss lemon juice,
1 tomato, 1/4 cucumber, 2ss olive oil, 1ss raisins,
25 g cheakpeas, 25 g cottage chease.
Start with the salad, boil the water with some salt and add the bulgur. Let it cook for 15 minutes covered. When ready, stir a bit and let it cool down. Chop the mint and the parsley. Dice the cucumber and the tomato. Chop the red onion and finely chop the garlic clove. Mix all the ingredients. Season to taste.
Fry the salmon on a warm pan for 2-3 minute on only one side. Serve on top of the salad.