grilled salmon kebabs with kale tabbouleh

Salmon

Grilled Salmon Kebabs with Kale Tabbouleh

Salmon is not only the perfect fish for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won’t flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.

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.