Caribbean · Salad

Pan-Seared Salmon Tabbouleh

The kind of Caribbean plate you make on repeat. scotch bonnet, a proper sear, and a finish of fresh herbs.

4.6 from 1,069 cooks

Prep25 min

Cook15 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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