Crispy Salmon Tabouleh

My apartment's semi-broken thermostat is finally reporting an all time low temp of eighty degrees.

If you read that thinking I'm going to enjoy a minute of the 'coolness' you're wrong.

It means I've finally been given reason to re-embrace the ovencentric life.

An end of summer oven meal should be made with caution however.

Balance between components is crucial.

A completely hot meal on a warm day is not refreshing, cold meal on a warm day leaves you wanting for something more, but a half hot and half cold meal is the perfect medley.

Aim for this balance by literally splitting your meal in half.

Here our meal's cool half boasts bulgur texturized with sweet snow peas, spicy radish, crispy cucumber, and fresh mint that cozy up to a steamy lemon salmon filet, in a perfect balance for a warm summer's day.

Lemon Salmon with Bulgur Salad

Ingredients

For the salmon:

• 1 -2 lemons, juiced
• 3 cloves garlic, chopped
• 12-16 oz salmon filet, skin on or off
• Salt and pepper, as desired

For the bulgur:

• 1 c bulgur
• 2 1/2 c water
• 1/2 lemon, juiced
• olive oil, as desired
• salt and pepper, as desired
• 1/2 c mint leaves, chiffonade
• 1/2 c cucumber, chopped
• 1/2 c snap peas, chopped
• 3 radish, chopped
• 1 sm shallot minced
• feta, crumbled, as desired

Combine

1. Soak the salmon in the lemon juice and garlic for 30 minutes.
2. Preheat your oven to 400 degrees, line a baking sheet with parchment paper, and bring the water to a boil in a four cup (or larger) pot.
3. Place the salmon on the middle of the baking sheet, sprinkle with salt and pepper, and bake for 15 minutes or until cooked to liking.
4. Also, when the water comes to a boil turn off the stove top, add the bulgur to the pot, and set aside for 15 minutes.
5. Meanwhile chop your veggies.
6. Drain any excess water off of the bulgur, toss with lemon, oil, salt, and pepper.
7. Gently toss with the other ingredients and top with the salmon.
8. Enjoy!