Za'atar Salmon & Preserved Lemon Labneh with Jeweled Chorizo Rice

Za'atar Salmon & Preserved Lemon Labneh with Jeweled Chorizo Rice

A fun spin on a Persian classic by adding spicy pork chorizo!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1 bunch mint
  • 2 oz yogurt
  • 1 tsp preserved lemon purée
  • salt
  • black pepper
  • 3 oz radish
  • 2 cucumber
  • 1 oz Hungarian pickled goathorn pepper
  • 1 lemon
  • oil
  • 2 tsp oil
  • 2 salmon fillet
  • 3 tsp za'atar seasoning
  • 10 oz chorizo
  • 1 oz dates
  • 2 tbsp pistachios
  • 4 oz rice
  • Step 1

    Step 1

    Garnish with the mint leaves (tearing just before adding).

  • 1 bunch mint
  • Step 2

    Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and lemon labneh.

    Step 3

    In a bowl, combine the ingredients; season with salt and pepper. Stir to combine.

  • 0.25 cup yogurt
  • 1 tsp preserved lemon purée
  • salt
  • black pepper
  • Step 4

    Season with salt and pepper. Set aside to marinate.

  • salt
  • black pepper
  • Step 5

    In a bowl, combine the ingredients.

  • 3 oz radish
  • 2 cucumber
  • 1 oz Hungarian pickled goathorn pepper
  • 1 lemon
  • oil
  • Step 6

    Add the seasoned fish, skin side down. When done turn off the heat.

    Step 7

    In the same pan, heat a drizzle of olive oil on medium.

  • oil
  • Step 8

    Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra).

  • 2 salmon fillet
  • 1 tbsp za'atar seasoning
  • Step 9

    Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Step 10

    Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.

  • 10 oz chorizo
  • Step 11

    In medium pan (nonstick, if you have one), heat olive oil on medium-high.

  • 2 tsp oil
  • Step 12

    Taste, then season with salt and pepper if desired.

    Step 13

    Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. Season with salt and pepper; stir to combine.

  • 1 oz dates
  • 2 tbsp pistachios
  • salt
  • black pepper
  • Step 14

    Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Step 15

    Add the rice. Cook, uncovered.

  • 0.5 cup rice
  • Step 16

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

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