Instructions
-
1
Pat dry the pieces of salmon with a paper towel and place them on a plate. Add ¼ teaspoon of salt, ¼ teaspoon of black pepper, and oregano; spread the mixture over the salmon.
-
2
Place a pan on the cooker and set the heat to medium. Pour in 3 tablespoons of oil and add the salmon once oil is hit; fry each side for 6 minutes. Pack the fried salmon on a plate.
-
3
Scoop the bulgur in a small bowl; add 1 cup of hot water and cover for 30 minutes or until water is absorbed.
-
4
Place the pot on the cooker, add 2 tablespoons of oil, and set the heat to medium-low. Chop the onion and pack in the pot. Add the chicken stock and mix; add ¼ teaspoon of black pepper, ⅓ of salt, 1 cup of water, and the soaked bulgur. Stir and bring to a boil. Set the heat to low; coverand cook for 20 minutes. Uncover, mix, cover, and cook for 5 minutes.
-
5
Chop the mini cucumbers and pack them inside a small bowl. Slice the cherry tomatoes and pack them inside the bowl. Chop the parsley and scoop inside; mix thoroughly. Add the cooked bulgur and mix.
-
6
Pour the tahina into a bowl add 3 tablespoons of water, and mix. Add the vinegar, yogurt, turmeric, olive oil, and ¼ teaspoon of salt; mix thoroughly. Garnish with some chopped parsley.
