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

Za'atar Salmon & Preserved Lemon Labneh

with Jeweled Chorizo Rice & Persimmon Salad

45 MIN
$17.99/serving 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

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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

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
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
Browse Steps
1 of 6