Tabbouleh and Salmon Fillet with Lemon Butter Rosemary Cream Sauce
Tabbouleh and Salmon Fillet with Lemon Butter Rosemary Cream Sauce is a medium Mediterranean recipe that serves 4. 450 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $17.29 total, $4.32 per serving
Ingredients
- 50 g Organic butter (cut into small cubes)
- 100 ml Organic light cream (thick, at room temperature)
- 2 Lemons (juice only, zest reserved if desired)
- 1 branch Fresh rosemary (leaves only, remove before serving)
- 1 pinch Ground black pepper
- 1 pinch Fine salt
- 200 g Wheat semolina (couscous) (medium grain)
- 150 g Ratatouille (leftovers) (already cooked, gently reheat)
- 2 units Tomatoes (diced)
- ½ unit Cucumber (diced)
- 10 g Fresh mint leaves (finely chopped)
- 2 tbsp Extra virgin olive oil
- 4 units Salmon fillets (about 180 g each, skin side down)
- 1 pinch Sea salt (to season the salmon)
Instructions
Prepare the lemon‑butter rosemary sauce
Melt the butter in a small saucepan over medium heat. As soon as it melts, add the light cream and gently bring to a boil while stirring. Stir in the juice of both lemons, the rosemary sprig, pepper and a pinch of salt. Let simmer for 2‑3 minutes, then remove the rosemary before serving.
Time: PT5M
Temperature: medium heat
Fluff the semolina with the ratatouille
Place the semolina in the mixing bowl, pour the hot ratatouille over it and stir quickly. Cover the bowl with a clean kitchen towel and let rest for 5 minutes so the semolina absorbs the liquid.
Time: PT5M
Add the vegetables and mint
Fold in the diced tomatoes, cucumber cubes, chopped mint and olive oil. Season with salt and pepper, then toss gently so the ingredients stay crunchy.
Time: PT5M
Preheat the barbecue
Light the barbecue and let it reach a medium‑high heat (about 200‑220 °C). Clean the grill and lightly oil it with a brush of olive oil.
Time: PT5M
Temperature: 200-220°C
Cook the salmon fillets skin‑side down
Place the fillets, skin side down, directly on the hot grill. Cook for 6‑8 minutes without moving them, until the skin is golden and crisp and the fish is opaque halfway up. Remove from the grill and let rest for 2 minutes before serving.
Time: PT8M
Temperature: 200-220°C
Plating and serving
Arrange the tabbouleh on plates, place the salmon fillet on top and generously drizzle with the lemon‑butter rosemary sauce. Serve immediately, optionally with a lemon wedge.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: pescetarian, contains gluten (couscous), high-protein
Allergens: milk (butter, cream), fish (salmon)
Ingredient Substitutions
- Instead of Organic butter: clarified butter
- Instead of Organic light cream: light fresh cream
- Instead of Lemons: bottled lemon juice
- Instead of Fresh rosemary: dried rosemary (½ tsp)
- Instead of Wheat semolina (couscous): quinoa semolina (gluten‑free)
- Instead of Ratatouille (leftovers): homemade tomato sauce
- Instead of Tomatoes: cherry tomatoes
- Instead of Cucumber: raw zucchini
- Instead of Fresh mint leaves: flat parsley
- Instead of Extra virgin olive oil: rapeseed oil
- Instead of Salmon fillets: trout fillets
Equipment Needed
- Saucepan or small skillet
- Whisk or wooden spatula
- Mixing bowl
- Cutting board
- Chef's knife
- Barbecue or outdoor grill
- Kitchen tongs
- Ladle or small sauce spoon
- Measuring spoons
Critical Steps — Do Not Skip
- Melt the butter without burning it before adding the cream
- Let the sauce simmer gently to avoid it separating
- Cook the salmon only on the skin side until it is nicely crisp, without flipping
Chef Tips from the Video
- Use clarified butter (ghee) for better heat tolerance
- Gently press the salmon between two sheets of paper towel before cooking to remove excess moisture
- Keep the sauce warm in a small bain‑marie during service.
Troubleshooting
The sauce separates or becomes grainy
Remove from heat immediately, add a tablespoon of cold water and whisk vigorously to re‑emulsify.
The salmon is too dry
Do not exceed the indicated cooking time and let rest 2 minutes before cutting.
The tabbouleh is too dry
Add a drizzle of olive oil or a little of the semolina cooking water to moisten slightly.
Storage
Refrigerator: Sauce and tabbouleh keep up to 2 days in the refrigerator in airtight containers. Cooked salmon stores 1 day.
Freezer: Raw salmon can be frozen for 2 months (vacuum‑sealed). The sauce can be frozen for 1 month, then gently reheated.
Room temperature: Do not leave the dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tabbouleh the day before and keep it chilled; it becomes even more flavorful after resting
- The sauce can be made ahead and gently reheated over low heat before serving
Last updated: August 21, 2026
