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