Seared Salmon & Lemon Labneh with Freekeh, Zucchini, & Dates
Mediterranean Diet

Seared Salmon & Lemon Labneh

with Freekeh, Zucchini, & Dates

35 MIN
2 Servings
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From the Test Kitchen

Studded with sweet dates and tender zucchini, this vibrant grain salad is a hearty bed for rich, flaky salmon. A dollop of labneh brightened with fresh lemon juice adds the perfect cooling complement.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Seared Salmon & Lemon Labneh with Freekeh, Zucchini, & Dates
Title
time-saving
tips & techniques
Freekeh
Pink Lemon
How To: Quarter and Deseed a Lemon
Labneh Cheese
How to Cook Your Grains "Pasta" Style
Medjool Dates
Garlic
How To: Peel Garlic
Zucchini
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Peel and roughly chop the garlic. Pit and roughly chop the dates.

Make the lemon labneh:
3 Make the lemon labneh:

While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the fish:
4 Cook the fish:

Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Cook the zucchini:
5 Cook the zucchini:

To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

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

To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh. Enjoy!

Tips from Home Chefs

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Seared Salmon & Lemon Labneh

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, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Peel and roughly chop the garlic. Pit and roughly chop the dates.

Prepare the ingredients:
Make the lemon labneh:
3 Make the lemon labneh:

While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

4 Cook the fish:

Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Cook the fish:
Cook the zucchini:
5 Cook the zucchini:

To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

6 Finish the freekeh & serve your dish:

To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh. Enjoy!

Finish the freekeh & serve your dish:
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