Flaky, crispy-skinned salmon sits atop a bed of greens and grains with crunchy Persian cucumber and tangy quick-preserved lemons.
This seafood dinner was outstandingly delicious! We really loved the mix of quinoa and pea shoots. Soaking the shallots in vinegar helps mellow out the sharp flavor beautifully.
My husband didn’t care for the quick preserved lemons – he thought they were too bitter, but I enjoyed them. I think next time I’ll look at using already preserved lemons (or preserving some ahead of time) to make this dish.
And that crispy salmon skin? SO. GOOD.
- 2 Skin-On Salmon Fillets
- 1 Lemon
- 1 Ounce Pea Shoots
- 1 Persian Cucumber
- 1 Tablespoon Red Wine Vinegar
- 1 Shallot
- 1 Tablespoon Sugar
- ½ Cup Red Quinoa
See Blue Apron for the full recipe.