Tabouleh with Salmon and Basil Sauce

Tabouleh with Salmon and Basil Sauce

Main Course

  • 4

    Number of People

  • Expensive


  • Medium


  • Preparation time

  • Cooking time


  • 2 tomatoes, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 lemon juice
  • 150 g bulghur wheat, precooked
  • 4 salmon fillets, small pieces
  • 100 ml dry white wine
  • 200 ml low-fat cream
  • ½ bunch basil
  • 1 sprig fresh mint, finely chopped
  • Salt and pepper


Mix the tomatoes, peppers and mint with the lemon juice. Add the bulghur wheat and put the mixture into a small heatproof bowl. Season the salmon fi llets.

Place bowl and fi sh fi llets in basket no.1. Steam for 10 minutes.

In a saucepan reduce the white wine by half, then add the cream and basil leaves. Blend with a food processor or blender and adjust the seasoning. Put some tabouleh in the middle of the each plate and top with the fish. Pour a line of sauce around the edges.

Coat the monkfish medallions with Chinese spices. Reduce the white wine with the shallot until dry.

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