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1
Put the bulgur wheat in a small heatproof bowl and pour 1 cup (240 ml) of the boiling water over it. Cover tightly with plastic wrap and place in a warm area for about 20 minutes. After 20 minutes, uncover and fluff up the bulgur wheat with a fork. If it is still hard or chewy, add 1/4 cup (60 ml) boiling water, re-cover, and steam for another 5 minutes. Repeat once more if necessary. You want the bulgur wheat to be fluffy and tender. Set aside.
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2
In a large bowl, combine the radishes, cucumbers, tomatoes, red onion, mint, and parsley. Drizzle with the olive oil and lemon juice and toss until evenly coated. Add the lemon zest, salt, and pepper and toss again. Add the bulgur wheat and mix until well combined. (Taste and adjust the seasoning with salt and/or lemon juice if needed.) The salad can be stored in a covered container in the fridge for up to 3 days. For the best flavor and texture, bring to room temperature before serving.
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3
Preheat the oven to 300u00b0F (150u00b0C), and place a rack in the middle of the oven.
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4
Smear the baking sheet with 1 to 2 teaspoons of the olive oil and place the salmon, skin-side down, on the baking sheet. Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper. Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carryover cooking (retained heat).
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5
Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes. To serve, divide the tabouli evenly among four dinner plates, and top each with a salmon fillet.
