Poached Salmon Tabouleh with Sweet and Sour Pickled Cucumber

Moist salmon, tasty tabouleh and a tangy cucumber pickle make a terrific trio in this light but lovely recipe from David Massey
By David Massey
Poached Salmon Tabouleh with Sweet and Sour Pickled Cucumber
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus soaking
  • Effort: easy



  • 6 salmon

For the court bouillon stock:

  • 225 ml white wine vinegar
  • 10 whole black peppercorns
  • small bunch of parsley
  • 1 bay leaf
  • sprig of thyme
  • pinch of salt

For the cucumber pickle:

  • 2 tsp mustard seeds
  • 225 ml cider vinegar
  • 100 g caster sugar
  • splash of white wine vinegar
  • 1 bay leaf
  • 6 peppercorns
  • small bunch of tarragon
  • 1 cucumber, peeled and deseeded, sliced thinly

For the tabbouleh:

  • 175 g bulgur wheat, (cracked wheat)
  • juice of 4 limes
  • salt, and freshly ground black pepper
  • 180 ml olive oil
  • bunch of flat leaf parsley
  • 6 tbsp mint, chopped
  • 2 bunches of spring onions, finely chopped
  • 6 plum tomatoes
  • tbsp small capers, rinsed


1. In a large saucepan, place enough water to cover the salmon fillets and add all of the stock ingredients. Bring to the boil and then add the salmon fillets. Remove from the heat; leave the salmon in the stock and leave to cool. Remove the salmon and set aside.

2. For the cucumber pickle, combine all the ingredients apart from the cucumber in a saucepan, bring to the boil and then lower the heat and bubble until the mixture is reduced to a syrup. Add the cucumber whilst still hot and then leave to cool.

3. For the tabouleh, soak the cracked wheat in cold water for 10 minutes and set aside. Drain and squeeze dry.

4. Place the wheat in a bowl, season and add the lime juice and olive oil and leave for 30 minutes. Add the parsley, mint, onions and top with the tomatoes and capers.

5. Flake the salmon into the tabouleh and gently combine. Serve with the cucumber pickle.

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