Cold Salmon with Tabbouleh and Peas

Ingredients

• Salmon

  • 3 garlic cloves, chopped
  • 1/4 cup (60 ml) olive oil
  • 3 lemon slices
  • 1 1/2 lb (675 g) skin-on salmon fillets, cut into 4 pieces

• Tabbouleh

  • 3/4 cup (180 ml) water
  • 1/2 cup (90 g) fine bulgur
  • 1 cup (140 g) cherry tomatoes, quartered
  • 1 1/2 cups (65 g) curly parsley, finely chopped
  • 2 tbsp mint, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp (45 ml) lemon juice
  • 1 pinch cinnamon
  • 1 pinch ground allspice
  • 1 cup (150 g) frozen peas, blanched and cooled