Grilled Salmon Tarator with Bulgur Wheat Tabbouleh

Pre-heat your grill to medium. Season each of the salmon fillets with a pinch of salt and a grind of black pepper. Pop them onto a foil lined baking tray, skin-side down and grill for 10-12 mins. The salmon is cooked when the centre is opaque. Once the salmon is cooked allow to cool as we will be serving it warm not hot.

Cut there red onion in half through the root, peel and then chop each half into pieces roughly 2cm in size. Heat a frying pan on medium heat and add 1 tbsp of olive oil. Add the chopped onion and cook for 5 mins. Season with a generous pinch of salt and then add the red wine vinegar to the pan. Allow it to evaporate completely and then remove the pan from the heat. Keep to one side.

Next, chop the mint and parsley, peel and grate the garlic clove and zest and juice the lemon. Mix half the mint and half the parsley into the crème fraîche, add a pinch of salt and then mix in half the lemon zest, half the juice and all of the garlic. Keep to one side. Lightly crush the walnuts by popping them in a freezer bag and tapping them gently with a wooden spoon or rolling pin. You want them to be chunky not dust!

When your salmon has cooled slightly and your bulgur wheat is cooked, stir the remaining chopped herbs, lemon zest and juice into the bulgur wheat. Check the seasoning and add a pinch more salt if necessary.

Spread 1 tbsp of the crème fraîche mixture on the flesh side of each salmon fillet until completely coated. Top with the crushed walnuts.