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Sumac-Spiced Salmon & Labneh

with Freekeh, Kale & Almond Salad

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 675 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this vibrant recipe, our seared salmon gets a lift from the distinctive flavors of turmeric and sumac—a red spice used for centuries to add lemony brightness to Middle Eastern dishes. We’re serving the fillets over a warm salad made with cracked freekeh, an ancient grain with a deliciously nutty taste. Seasoned with fresh mint and lemon juice, a dollop of labneh, favored for its yogurt-like texture and tang, makes for a delightfully cooling finish.

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ingredients
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step-by-step
instructions
Cook the freekeh:
1 Cook the freekeh:

Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 22 to 25 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. 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. Pick the mint leaves off the stems; discard the stems. Pit and roughly chop the dates.

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 and almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Season the labneh:
4 Season the labneh:

While the kale cooks, in a bowl, combine the labneh, half the mint (roughly chopping just before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste.

Coat & cook the salmon:
5 Coat & cook the salmon:

While the freekeh continues to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (tapping off any excess). In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, 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:

Stir the cooked kale, lemon zest, dates and the juice of the remaining lemon wedges into the pot of cooked freekeh; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish with the seasoned labneh and remaining mint. Enjoy!

Tips from Home Chefs

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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.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the freekeh:

Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 22 to 25 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

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 and almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

4 Season the labneh:

While the kale cooks, in a bowl, combine the labneh, half the mint (roughly chopping just before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste.

Coat & cook the salmon:
5 Coat & cook the salmon:

While the freekeh continues to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (tapping off any excess). In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate.

6 Finish the freekeh & plate your dish:

Stir the cooked kale, lemon zest, dates and the juice of the remaining lemon wedges into the pot of cooked freekeh; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish with the seasoned labneh and remaining mint. Enjoy!

Finish the freekeh & plate your dish: