Salmon with Meyer Lemon Relish
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutesThis is so good and so easy. This works great for family dinners on busy week nights or for dinner parties. The salmon, make sure it is fresh and wild, with the amazing Meyer Lemon relish is so flavorful. Serve with couscous or rice and a favorite green vegetable like asparagus or sauce Swiss Chard. The relish can be made 1 day ahead. You can even prep the fish in the morning with fresh thyme, salt pepper and sliced Meyer lemons.
Ingredients
1 teaspoon Meyer lemon zest plus 1/2 cup Meyer lemon segments
1/4 cup finely chopped shallots
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon sugar
1/3 cup + 2 Tablespoons extra virgin olive oil
1/4 cup drained capers
1/4 cup green olives chopped
3 Tablespoons fresh chopped parsley
1/2 teaspoon aleppo pepper
Pinch of cayenne pepper
4 (5 oz) skin on salmon, preferably Coho or King
3 Teaspoons chopped fresh thyme
1/4 teaspoon fresh ground pepper
Directions
- Preheat oven to 425. Combine lemon segments, shallot, 1 teaspoon salt, and sugar in medium bowl. Gently whisk in 1/3 cup olive oil, stir in capers, olives parsley, Aleppo pepper and cayenne. set aside
- Line a baking sheet with parchment paper and drizzle fillets with oil, skin side down. Season with salt and pepper. Sprinkle with fresh chopped thyme and sliced lemons. Roast fish for 15 minutes then increase heat to get a little crispy on top.
- Transfer fillets to a plate and serve with the relish.
