Adapted from Real Simple.

We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.  

I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education.  This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.

Ingredients

• 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
• 1 pound piece skinless salmon fillet
• kosher salt and black pepper
• 1 cup bulgur
• 2 Kirby cucumbers, halved lengthwise and thinly sliced
• 1 cut flat-leaf parsley leaves
• 1/4 cup torn fresh mint leaves
• 1/2 small red onion (I used a sweet onion)
• 3 TBSP fresh lemon juice

Method

1. Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
2. FROM Real Simple:  heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
4. Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
5. Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.