Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Salmon & Freekeh Salad

with Sweet Peppers, Dates, & Olives

Trending
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For tonight’s dish, we’re pairing simple pan-seared salmon with a vibrant Middle Eastern grain salad. Nutty, smoky freekeh (a type of green wheat popular in the region) provides a hearty base for sautéed spinach and sweet peppers, plus olives, dates, and almonds for even more contrasting textures and flavors. To spoon over it all, our salsa verde calls on sesame seeds and citrusy sumac to evoke the classic flavors of dried za’atar.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the freekeh:
1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 23 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Finely chop the parsley leaves and stems. Transfer to a bowl. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Transfer to the bowl of parsley. Quarter and deseed the lemon. Peel and finely chop the garlic. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Cut the peppers crosswise into ¼-inch-thick pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Pit and roughly chop the dates.

Make the sesame salsa verde:
3 Make the sesame salsa verde:

While the freekeh continues to cook, to the bowl of parsley and oregano, add the spice blend, the juice of 2 lemon wedges, up to half the garlic, and 2 tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste.

Cook the vegetables:
4 Cook the vegetables:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach and remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach has wilted. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste. Transfer to the pot of cooked freekeh. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Finish the freekeh & plate your dish:
6 Finish the freekeh & plate your dish:

While the salmon cooks, to the pot of cooked freekeh and vegetables, add the olives, dates, almonds, the juice of the remaining lemon wedge, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Serve with the salsa verde on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 23 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Finely chop the parsley leaves and stems. Transfer to a bowl. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Transfer to the bowl of parsley. Quarter and deseed the lemon. Peel and finely chop the garlic. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Cut the peppers crosswise into ¼-inch-thick pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Pit and roughly chop the dates.

Make the sesame salsa verde:
3 Make the sesame salsa verde:

While the freekeh continues to cook, to the bowl of parsley and oregano, add the spice blend, the juice of 2 lemon wedges, up to half the garlic, and 2 tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste.

4 Cook the vegetables:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach and remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach has wilted. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste. Transfer to the pot of cooked freekeh. Wipe out the pan.

Cook the vegetables:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

6 Finish the freekeh & plate your dish:

While the salmon cooks, to the pot of cooked freekeh and vegetables, add the olives, dates, almonds, the juice of the remaining lemon wedge, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Serve with the salsa verde on the side. Enjoy!

Finish the freekeh & plate your dish: