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:

Seared Salmon & Preserved Lemon

with Red Quinoa & Pea Shoots

Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 590 calories

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.

Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots ingredients
  • 2 Skin-On Salmon Fillets
  • 1 Lemon
  • 1 Ounce Pea Shoots
  • 1 Persian Cucumber
  • 1 Tablespoon Red Wine Vinegar
  • 1 Shallot
  • 1 Tablespoon Sugar
  • ½ Cup Red Quinoa
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

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:
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!