Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots

Seared Salmon & Preserved Lemon

with Red Quinoa & Pea Shoots

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Many North African cuisines use a special ingredient to bring unique flavor to dishes: preserved lemon. It’s created by marinating lemon in a briny mixture with sugar, which mellows the bitterness of the pith and accents the lemon’s natural flavor. In this recipe, you’ll make a quick version of the classic ingredient and serve it with spring vegetables and crispy-skinned salmon for a wholesome meal with bright, incredible flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots
Title
  • 2 Skin-On Salmon Fillets
  • 1 Lemon
  • 1 oz Pea Shoots
  • 1 Persian Cucumber
  • 1 Tbsp Red Wine Vinegar
  • 1 Shallot
  • 1 Tbsp Sugar
  • ½ cup Red Quinoa
time-saving
tips & techniques
Red Quinoa
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Without peeling, halve and deseed the lemon; small dice the lemon. In a small bowl, combine the diced lemon with the sugar and 1 teaspoon of salt. Small dice the cucumber. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

Cook the quinoa:
2 Cook the quinoa:

Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the pot of boiling water and cook 14 to 16 minutes, or until tender. Thoroughly drain the cooked quinoa and transfer to a large bowl.

Cook the salmon:
3 Cook the salmon:

While the quinoa cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until the skin is crispy and browned. Flip the fillets and cook 2 to 3 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Make the salad:
4 Make the salad:

While the salmon cooks, to make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of cooked quinoa, add the cucumber and pea shoots. Season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to coat; season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Stir the diced lemon mixture to thoroughly mix. Divide the salad and cooked salmon fillets between 2 plates. Garnish each plate with the diced lemon and a few spoonfuls of the juices from the bowl. Enjoy!

Tips from Home Chefs

Seared Salmon & Preserved Lemon

Prepare the ingredients:
How To: Take the Bite out of Shallots
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Without peeling, halve and deseed the lemon; small dice the lemon. In a small bowl, combine the diced lemon with the sugar and 1 teaspoon of salt. Small dice the cucumber. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

2 Cook the quinoa:

Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the pot of boiling water and cook 14 to 16 minutes, or until tender. Thoroughly drain the cooked quinoa and transfer to a large bowl.

Cook the quinoa:
Cook the salmon:
11" PFOA-Free CTX Nonstick Pan
3 Cook the salmon:

While the quinoa cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until the skin is crispy and browned. Flip the fillets and cook 2 to 3 minutes, or until cooked to your desired degree of doneness. Remove from heat.

4 Make the salad:

While the salmon cooks, to make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of cooked quinoa, add the cucumber and pea shoots. Season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to coat; season with salt and pepper to taste.

Make the salad:
Plate your dish:
5 Plate your dish:

Stir the diced lemon mixture to thoroughly mix. Divide the salad and cooked salmon fillets between 2 plates. Garnish each plate with the diced lemon and a few spoonfuls of the juices from the bowl. Enjoy!

Browse Steps
1 of 5