I got a bag of Meyer lemons at Trader Joe’s yesterday and knew I had to put them to good use. If you haven’t played around with these lovely little lady lemons, they taste like a mix between a citrus-y lemon and a sweet mandarin. It’s a very unique flavor and lends itself well as a complement to rich, fatty wild salmon.
Don’t be fooled by the title of this recipe though – it is by no means sweet and saccharine. Gently simmering fresh-squeezed Meyer lemon juice with a bit of coconut sugar and sea salt actually results in a delicious bright and tart liquid that the salmon pieces cook in. I find it best to use skinless salmon in this recipe for the most even cooking, but I typically consume the skin of wild salmon. The basil is the perfect pairing to the tartness of the salmon because it actually adds a complex sweetness to the dish.
Serve this for date night with my Mediterranean Cauliflower Cous Cous Salad.
They would go so well together! If you drink wine, I shall suggest a Sauvignon Blanc as the perfect pairing! Yes, I shall. I just texted my brother-in-law that my new house makes me want to drink wine during the day. The kitchen is gorgeous and the floor plan is open concept which makes me wonder why sectioned homes were even a thing in the 50’s and 60’s. Who wants to live in a box inside a box? Not this mouse.
I’m fairly obsessed with my new neighborhood as well because it’s about a 2 mile walk to the beach and has beautiful old Florida trees. I usually curse the humidity but it’s nice to have that fresh-faced glow back. Although my hands and feet look like a baby Shrek. We will just focus on my dewey skin to keep things positive.
Right now I’m diffusing this Holiday Blend of essential oils while watching Bravo with the Christmas tree on while my baby naps. It’s kind of perfect. I should be cleaning, or building furniture, or watering my plants, but I’m taking a few hours of me-time which hasn’t happened much lately.
I can’t go long without a good restful day. I’ve learned my lesson the hard way by over-scheduling myself, so now I try to live a leisurely life as much as possible. Which means hand-squeezing lemons and frolicking to Christmas tunes while no one is watching.
- 1/4 cup Meyer lemon juice, fresh-squeezed
- 1 tablespoon coconut sugar
- 1/4 teaspoon sea salt
- 2 6-ounce filets of wild salmon
- sliced fresh basil leaves, for serving
In a medium-size stainless steel saucepan, whisk together the lemon juice, coconut sugar and sea salt. Bring to a simmer over medium heat, stirring frequently for 4 to 5 minutes until the liquid is darkened and caramelized. It will not thicken into a caramel.
Meanwhile, chop salmon into 1-inch pieces. In two batches, cook salmon pieces for 2 minutes per side for a total of 4 to 5 minutes until the center is no longer a translucent pink. Transfer salmon to a serving plate, drizzle any leftover liquid on top, and sprinkle with a bit more sea salt and the fresh basil.
I prefer thick filets of salmon for this recipe since we are chopping them into chunks.
- Serving Size: 1 6-ounce filet