master

Studded with sweet dates and tender zucchini, this vibrant grain salad is a hearty bed for rich, flaky salmon. A dollop of labneh brightened with fresh lemon juice adds the perfect cooling complement.

Ethan Mick

with Freekeh, Zucchini, & Dates

Seared Salmon & Lemon Labneh

10-Ounce Skin-On Salmon Fillet

Cracked Freekeh

Garlic

Zucchini

Dried Medjool Dates

Labneh Cheese

Pink Lemon

Ingredients

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.

Cook the freekeh:

While the freekeh cooks, wash and dry the fresh produce. 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. Halve the **zucchini** lengthwise, then cut crosswise into 1/4-inch- thick pieces. Peel and roughly chop the **garlic**. Pit and roughly chop the **dates**.

Prepare the ingredients:

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.

Make the lemon labneh:

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. 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. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Cook the fish:

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. Add the **chopped garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the zucchini:

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. Serve the **cooked fish** with the finished freekeh. Top the fish with the **lemon labneh**. Enjoy!