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Tonight's elegant meal pairs hearty salmon fillets with a gourmet grain salad. We're tossing freekeh—a nutty grain made from durum wheat—with an earthy, sweet sauté of kale, dates and garlic. Dollops of labneh (a type of cheese made from thick, strained yogurt) seasoned with lemon juice make for a bright, creamy finish.

Ethan Mick

with Freekeh, Kale & Dates

Seared Salmon & Lemon Labneh

Skin-On Salmon Fillets

Cracked Freekeh

Garlic

Lemon

Kale

Medjool Dates

Labneh Cheese

Ingredients

Heat a medium pot of salted water to boiling on high. Once boiling, add the **freekeh** and cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the freekeh:

While the freekeh cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. [Remove and discard the kale stems; finely chop the leaves.](#) Pit and roughly chop the dates. [Using a peeler, remove the yellow 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.](#)

Prepare the ingredients:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **kale**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the **dates** and **1/2 cup of water**; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.

Cook the kale:

While the kale cooks, in a bowl, combine the **labneh** and **the juice of 2 lemon wedges**; season with salt and pepper to taste.

Make the lemon labneh:

Pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 5 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Transfer to a plate.

Cook the salmon:

To the pot of **cooked freekeh**, add the **cooked kale**, **lemon zest** and **the juice of the remaining lemon wedges**. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the **cooked salmon fillets**. Garnish the salmon with the **lemon** **labneh**. Enjoy!