CHEF MEAGAN RECIPE
Coho with Tabbouleh
Give a Mediterranean spin to your silver salmon with this recipe for herb-infused coho accompanied by tabbouleh and yogurt sauce. The basis for the dish is the roasted fillets, a delicious way to prepare fish. Slow roasting on a bed of herbs—fresh thyme and dill sprigs, plus a generous basting of oil olive—underscores flavor and texture. The tabbouleh is a mix of couscous, butter, olive oil, vinegar, fresh lemon juice, diced tomatoes, and chopped parsley. And the tangy yogurt sauce (yogurt, sour cream, dill, chives, lemon juice, and lemon zest), served on the side, adds the finishing touch. Plate it all for four, then uncork a crisp rosé or pinot grigio.