Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Seared Salmon & Lemon Labneh
with Freekeh, Kale & Dates
55 MIN
2 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
- ½ cup Cracked Freekeh
- 3 cloves Garlic
- 1 Lemon
- 1 bunch Kale
- 1 oz Medjool Dates
- ¼ cup Labneh Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the kale stems; finely chop the leaves. Pit and roughly chop the dates. Using a peeler, remove the yellow 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.
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.
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!
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.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the kale stems; finely chop the leaves. Pit and roughly chop the dates. Using a peeler, remove the yellow 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.
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.
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!
Tips from Home Chefs