Salmon and tabbouleh

I made this last week and was very pleased with how it turned out. Much better than the beef pho I'd made the day before - it was all right, but needs more experimentation.

For the salmon, marinade for an hour or more in olive oil, a tiny bit of white balsamic vinegar, and a few generous pinches of rosemary. Right before yore ready to grill it, make a reduction by simmering about a quarter cup of white balsamic vinegar until it's reduced to a couple tablespoons and has gotten darker in hue. Pour the reduction over the tops of the salmon so it kind of caramelizes while it cooks.

For the tabbouleh, I didn't have all the ingredients the recipe called for and I also didn't have much time, thanks to Kaylen. I soaked the bulgar wheat for an hour like the package said, then added halved cherry tomatoes, chopped fresh mint (actually lemon balm since that's what I have), olive oil, a tad bit of white balsamic vinegar because I had no lemons, and an eighth cup or so of shredded mozzarella. It could have used more marinating time, and olives or cucumbers would have been a nice addition, but overall I was really pleased with how it turned out. We'll be making it again!