Texas Pete® Flaming Tabbouleh Bowl with Spicy Mustard Glazed Salmon
2 – 6 oz. Salmon portions
2 tbsp Dijon Mustard
2 tbsp Texas Pete Hotter Hot Sauce
Salt and pepper to taste
1 tbsp Olive Oil
1 C Roasted Red Pepper, large, diced
2 C Tabbouleh Salad, prepared
2 tbsp Texas Pete Garlic Hot Sauce
2 small handfuls Baby Arugula, fresh
1 tbsp Extra Virgin Olive Oil
2 each Lavash flat bread
YIELD: 2 servings PORTION (Serving Size): 1 bowl each
Preheat the oven to 375 degrees. Place the two salmon fillets presentation side up on a parchment lined baking tray and season lightly with salt and pepper. Combine the Texas Pete Hotter Hot Sauce with the Dijon mustard and mix well. Coat the salmon thoroughly with the glaze and place in the oven to bake until the internal temperature of the salmon reaches your desired liking.
While the salmon is baking in the oven begin warming the tabbouleh salad. Place a large sauté pan on medium high heat and add the olive oil. Once heated add the roasted red peppers and cook for 1-2 minutes. Next add the prepared tabbouleh salad and cook for another 2-3 minutes or until the tabbouleh salad is just warmed through. Turn heat off completely. Do not overcook the tabbouleh salad, just lightly heat it. Add the Texas Pete Garlic Hot Sauce and mix well.
Cut the Lavash flatbreads into triangles or any desired shape and place on a baking tray. Warm the bread for 2-3 minutes before you start assembling the dish.
To assemble the dish gather two large bowls and divide the warmed tabbouleh salad between both of them. Place a small handful of fresh baby arugula on top of the tabbouleh salad and drizzle with the extra virgin olive oil. Place the spicy mustard glazed salmon on top of the arugula and garnish with the toasted Lavash bread and serve.