Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots
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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.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne (eats well with others)
I have to admit, I’m not big on preserved lemon either – even the premade kind. I really want to love it though! This is definitely a fun meal with ingredients I wouldn’t have thought to necessarily pair together.