We received this fabulous salmon and simple recipe in our Blue Apron kit this week and it was one of my favorite dishes from the meal program thus far. I loved all the bold flavors and the various texture. I don’t zest my lemon and instead finely chop the rinds it for bigger lemon flavors to match against the salmon.

I’ve written about freekeh before, it’s an ancient grain popular in the Middle East and the Mediterranean that I use in place of rice in hot dishes and salads.

The rich seared salmon paired with the chewy freekeh and dates then topped with creamy, lemony labneh is a sure winner that’ll become a staple dish at our home.

Ingredients:

• 1 10-ounce skin-on salmon fillet
• ½ cup cracked freekeh
• 2 cloves garlic
• 1 zucchini
• 4 dried medjool dates
• ¼ cup labneh cheese
• 1 pink lemon (or regular lemon if you can’t find pink)

Freekeh Directions:

1. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Food Prep Directions:

1. Using a peeler, remove the 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.
2. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch thick pieces.
3. Peel and roughly chop the garlic.
4. Pit and roughly chop the dates.

Lemon Labneh Directions:

1. While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Fish Directions:

1. Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides.
2. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through.
3. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Zucchini Directions:

1. To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened.
2. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Serving Directions:

1. To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.
2. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh.

Serves 2.