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Meyer Lemon Caramelized Salmon
- 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.