Seared Salmon with Persian Cucumber & Tomato Salad

Crispy salmon is gorgeous when you rub it down with golden curry. Tumble a Persian-inspired shirazi salad over everything, featuring garden veggies with lots of lemon and fragrant dill.

What You Get

Cucumber

Dry-farmed tomato(es)

Green onions

Dill

Lemon

Wild salmon (see note below)

Persian lime-curry rub

Cooked rice

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Dice the cucumber and tomato(es). Thinly slice about ¼ cup of the green onions. Pick a handful of the dill, toss the stems, and chop about ¼ cup of the fronds. In a small bowl, combine the cucumber, tomato, green onions, and dill. Drizzle with the juice of ½ lemon and 1 tablespoon olive oil, season with salt, and stir to combine. Cut the remaining lemon into wedges for serving.

Step 2

Remove the salmon from the packaging, cut it into 3 pieces, and pat dry with paper towels. Season on both sides with salt and 1 tablespoon of the Persian lime-curry rub.

Step 3

In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon pieces, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 5

Transfer pieces of the salmon to plates, spooning the rice on the side. Top with the cucumber-tomato salad and serve warm, with the lemon wedges on the side for squeezing.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

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