I've been researching recipes that use preserved Meyer lemons and this one fit the bill perfectly because I had just bought some fresh salmon. The preserved Meyer lemon added a subtle, yet sweet taste of lemon. I served this with some spinach and couscous and we had a lovely, healthy meal.
For the leftover salmon I made Sara's salmon spread that we spread on 7 grain toast for breakfast the next morning. This might have been the best salmon spread I've made yet. Here's the link to Sara's recipe:
Sara's Salmon Spread
Grilled Salmon with Preserved Meyer Lemons:
1/4 preserved lemon, pulp discarded and peel minced (see Note)
1 small shallot, minced
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
One 2-pound, center-cut salmon fillet with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola, halved and pitted
Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits. Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.
Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up. Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.
The seasoned salmon can be refrigerated for up to 4 hours.
Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty-food shops.
This recipe is courtesy of Food and Wine Magazine.