Salmon With Bulgur Vegetable Salad

• 1 13 cups bulgur
• 2 13 cups reduced-sodium fat-free chicken broth
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2 cups carrots (should be 2 cups after peeling and shredding)
• 12 lb tomatoes, chopped
• 1 large cucumber, halved and thinly sliced
• 14 cup fresh cilantro, chopped
• 1 tablespoon fresh mint leaves, make into tight bundle and slice very finely
• 2 tablespoons olive oil
• 1 12 lbs salmon
• salt and pepper, to taste

1. Saute garlic in teaspoon of oil.
2. Combine bulgur and broth in a saucepan, bring to a boil.
3. Turn off heat and let stand for about 10 minutes, or until the broth is absorbed.
4. Add sauteed garlic, shredded carrots, chopped tomato, sliced cucumber, cilantro, and mint to bulgur, mixing thoroughly.
5. Heat the grill or broiler.
6. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
7. Serve salmon with couscous vegetable salad.

bulgur, chicken broth, garlic, olive oil, carrots, tomatoes, cucumber, fresh cilantro, mint, olive oil, salmon, salt

Taken from www.food.com/recipe/salmon-with-bulgur-vegetable-salad-483626 (may not work)