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Za'atar Salmon & Preserved Lemon Yogurt
with Jeweled Chorizo Rice & Persimmon Salad
45 MIN
$16.99/serving
4 Servings
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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NutritionPER SERVING
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Calories910 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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10 oz Pork Chorizo
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1 cup Red Rice Blend
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1 Persimmon
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2 Persian Cucumbers
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1 bunch Mint
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4 oz Arugula
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3 oz Radishes
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1 Lemon
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2 oz Dried Medjool Dates
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2 Tbsps Roasted Pistachios
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¼ cup Cilantro Sauce
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1 tsp Preserved Lemon Purée
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2 oz Pickled Goathorn Peppers
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½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
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.
3
Marinate the vegetables & make the lemon yogurt
In a bowl, combine the sliced cucumbers, sliced radishes, 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 yogurt and lemon purée; season with salt and pepper. Stir to combine.
4
Cook the chorizo
Meanwhile, in large pan (nonstick, if you have one), heat 1 tablespoon 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.
5
Cook the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar. In the same pan, heat 1 tablespoon 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 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Serve the cooked fish topped with the marinated vegetables (including any liquid) and lemon yogurt. Serve the finished rice and persimmon salad on the side. Garnish the rice with the mint leaves (tearing just before adding). Enjoy!
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.
3
Marinate the vegetables & make the lemon yogurt
In a bowl, combine the sliced cucumbers, sliced radishes, 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 yogurt and lemon purée; season with salt and pepper. Stir to combine.
4
Cook the chorizo
Meanwhile, in large pan (nonstick, if you have one), heat 1 tablespoon 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.
5
Cook the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar. In the same pan, heat 1 tablespoon 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 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Serve the cooked fish topped with the marinated vegetables (including any liquid) and lemon yogurt. Serve the finished rice and persimmon salad on the side. Garnish the rice with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs
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