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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a large skillet, bring 1 cup water to a boil. Add salmon in a single layer. Simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, carefully transfer fish to a platter. Sprinkle all sides of the fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a small bowl, combine garlic and lemon peel; sprinkle evenly over one side of each fish fillet, pressing in with your fingers. Cover and chill salmon.
Meanwhile, in a large bowl, combine the remaining 1 1/2 cups water and bulgur. Let stand for 1 hour. Drain bulgur through a fine-mesh sieve, using a large spoon to press out any excess water.
In the same large bowl, whisk together lemon juice, oil, the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Add drained bulgur, tomatoes, artichoke hearts, cucumber, parsley, mint and green onions. Toss to combine. Break salmon into large chunks. Gently toss salmon into bulgur mixture. Cover and chill for 2 to 24 hours before serving.