Za'atar Salmon & Preserved Lemon Labneh with Jeweled Chorizo Rice & Persimmon Salad
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Za'atar Salmon & Preserved Lemon Labneh

with Jeweled Chorizo Rice & Persimmon Salad

45 MIN
+$6.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS RECIPE
We’re putting a fun spin on classic jeweled rice (a Persian staple of rice mixed with colorful, gem-like fruits and nuts) with the addition of spicy pork chorizo.

INGREDIENT IN FOCUS
Persimmons are a unique fruit similar in appearance (and preparation) to an orange-hued tomato. They are prized for their silky texture and delicate, honeyed flavor.
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  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
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fresh
ingredients
Za'atar Salmon & Preserved Lemon Labneh with Jeweled Chorizo Rice & Persimmon Salad
Title
  • 2 Skin-On Salmon Fillets
  • 10 oz Pork Chorizo
  • ½ cup Red Rice Blend
  • 1 Persimmon
  • 2 oz Arugula
  • 1 Lemon
  • 3 oz Radishes
  • 2 Persian Cucumbers
  • 1 bunch Mint
  • 1 oz Dried Medjool Dates
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Labneh Cheese
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Roasted Pistachios
  • 1 oz Pickled Goathorn Peppers
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the peppers. Quarter and deseed the lemon. Core the persimmon; halve lengthwise, then thinly slice. Pit and roughly chop the dates. Roughly chop the pistachios. Pick the mint leaves off the stems.

Marinate the vegetables & make the lemon labneh
3 Marinate the vegetables & make the lemon labneh

In a bowl, combine the sliced radishes, sliced cucumbers, chopped peppers, cilantro sauce, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the labneh and lemon purée; season with salt and pepper. Stir to combine.

Cook the chorizo
4 Cook the chorizo

Meanwhile, in medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

Finish & serve your dish
6 Finish & serve your dish

Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. In a bowl, combine the arugula, sliced persimmon, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper; toss to coat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and lemon labneh. Garnish with the mint leaves (tearing just before adding). Serve the persimmon salad on the side. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the peppers. Quarter and deseed the lemon. Core the persimmon; halve lengthwise, then thinly slice. Pit and roughly chop the dates. Roughly chop the pistachios. Pick the mint leaves off the stems.

Prepare the ingredients
Marinate the vegetables & make the lemon labneh
3 Marinate the vegetables & make the lemon labneh

In a bowl, combine the sliced radishes, sliced cucumbers, chopped peppers, cilantro sauce, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the labneh and lemon purée; season with salt and pepper. Stir to combine.

4 Cook the chorizo

Meanwhile, in medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the chorizo
Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

6 Finish & serve your dish

Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. In a bowl, combine the arugula, sliced persimmon, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper; toss to coat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and lemon labneh. Garnish with the mint leaves (tearing just before adding). Serve the persimmon salad on the side. Enjoy!

Finish & serve your dish
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