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 & Preserved Lemon
with Red Quinoa & Pea Shoots
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 590 Cals/serving
-
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
fresh
ingredients
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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered