MEYER-LEMON RELISH
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
- Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.
WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH
Provided by Food Network
Time 45m
Yield 4 serving
Number Of Ingredients 13
Steps:
- For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
- Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
- For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).
SLOW COOKED KING SALMON WITH MEYER LEMON RELISH
I found this recipe simply by chance while browsing the web. This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.
Provided by dojemi
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 200 degrees.
- Place a baking pan with a few cups of water on the bottom rack of the oven.
- Lightly brush the bottom of a baking pan with the olive oil.
- Brush olive oil on the salmon (all sides.)
- Season generously with gray salt, half cracked pepper and ground pepper.
- Place salmon in oiled baking dish and bake in oven for approximately an hour.
- When juices begin to form on top and the salmon is a little firm - it is done.
- Serve with freshly made Meyer Lemon Relish (recipe follows).
- Meyer Lemon Relish:.
- Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
- Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
- Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
- Combine the lemon slivers, shallot and another pinch of salt.
- Stir in the olive oil, parsley, chives and some fresh ground pepper.
- Taste and season.
Nutrition Facts : Calories 224.2, Fat 19.9, SaturatedFat 2.8, Cholesterol 27.6, Sodium 37.2, Carbohydrate 0.8, Fiber 0.1, Protein 10.8
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