FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

If you try making this recipe send Kopi a picture or video at KOPI@KMPH.com.

Grilled Salmon Kebabs

(Adapted from Bon Appetit/Epicurious)

Ingredients:

• 2 TBL fresh oregano leaves, finely chopped
• 2 teaspoons sesame seeds
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pound skinless salmon fillet, cut into 1” pieces
• 2 lemons, very thinly sliced into rounds
• 2 TBL extra virgin olive oil

Directions:

1. Soak 16 bamboo skewers in cold water for 1 hour before using.
2. Prepare grill for medium heat.
3. In a small bowl, mix oregano, sesame, cumin, salt, and red pepper flakes.
4. Beginning and ending with salmon, thread salmon, and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Two skewers keep the salmon stable as you turn them on the grill.
5. Brush with olive oil and season with the spice mix.
6. Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

Tabouli Salad (also known as Tabboula)

(Adapted from Nora’s Recipes from Egypt)

Ingredients:

Salad:

• 4 cups of parsley: washed, well dried, most of the stems removed, and finely chopped
• 1/4 cup bulgur wheat, fine (#1 or #2 – can be found at local delis)
• 1 pound firm, ripe tomatoes, finely chopped (Romas are a good choice)
• 1 cup green onions, white and tender green parts, finely chopped
• 1/4 cup fresh mint leaves: washed, well dried, stems removed, and very finely chopped

Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon or lime juice
• 1 1/2 teaspoons salt (or to taste)
• 1 head of romaine lettuce (washed, dried and leaves separated) or pita bread/chips to serve, optional

Directions:

1. Place bulgur in a fine strainer. Rinse with cold water and then soak in cold water for 10 minutes. Remove the strainer from the water and press the bulgur with the back of a spoon to drain moisture.
2. In a salad bowl, mix all salad ingredients together.
3. In a small bowl, mix dressing ingredients and add to the salad.
4. Mix salad and dressing. Cover and refrigerate at least 30 minutes or overnight. Taste before serving and add additional olive oil, lemon juice, and/or salt to taste.
5. Traditionally served on a platter with romaine lettuce leaves or pita bread.