Seared Salmon & Lemon Labneh with Freekeh, Kale & Dates

Seared Salmon & Lemon Labneh

with Freekeh, Kale & Dates

Group Created with Sketch. 55 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

Tonight's elegant meal pairs hearty salmon fillets with a gourmet grain salad. We're tossing freekeh—a nutty grain made from durum wheat—with an earthy, sweet sauté of kale, dates and garlic. Dollops of labneh (a type of cheese made from thick, strained yogurt) seasoned with lemon juice make for a bright, creamy finish.

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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, 22 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:
Cook the kale:
3 Cook the kale:

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 garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the dates and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.

Make the lemon labneh:
4 Make the lemon labneh:

While the kale cooks, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper to taste.

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 5 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Transfer to a plate.

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

To the pot of cooked freekeh, add the cooked kale, lemon zest and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with the lemon labneh. Enjoy!

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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, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the kale:
3 Cook the kale:

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 garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the dates and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.

4 Make the lemon labneh:

While the kale cooks, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the lemon labneh:
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 5 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Transfer to a plate.

6 Finish the freekeh & plate your dish:

To the pot of cooked freekeh, add the cooked kale, lemon zest and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with the lemon labneh. Enjoy!

Finish the freekeh & plate your dish: