Ohhh is this ever so good!!! Made this with my mom and we all raved about it, particularly the salsa topping. Was excellent with her stovetop parsley potatoes.
Original recipe credit: https://www.hy-vee.com/recipes-ideas/recipes/sticky-citrus-salmon-with-lemon-salsa
Recipe below contains my modifications.
Ingredients:
3 Meyer lemons (yes, they must be Meyer, not regular lemons), divided
2 T. Meyer lemon juice
1/2 of a shallot, thinly sliced
1/2 c. olive oil
2 T. fresh curly parsley, finely chopped
1 T. fresh rosemary, finely chopped
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
2 tsp. Culinary Tours lemongrass tamarind sauce
1/4 c. dark brown sugar (packed0
6 cloves garlic, minced
4 skinless salmon filets (4 to 6 oz. each, no more than 3/4" thick)
Directions:
1. Peel 2 of the lemons. Finely chop the peel of 1 of the lemons and place in a medium bowl. Roughly chop the inner/segmented parts of both lemons and place in the bowl. Juice the remaining 1 lemon to obtain the 2 T. lemon juice, then add the juice to the bowl.
2. Add the shallot, olive oil, parsley, rosemary, pepper, and kosher salt to the bowl. Mix to combine and set aside.
3. Heat oven broiler on "high". Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
4. In a small saucepan over medium heat, combine the lemongrass tamarind sauce, brown sugar, and garlic. Cook, stirring frequently, until sauce simmers and thickens slightly (2-3 min). Remove from heat.
5. Place salmon filets on prepared baking sheet. Top each filet with a small amount of sauce and spread to cover as best you can.
6. Transfer to oven. Broil for 7-8 minutes, until salmon flakes easily / reaches 145°F internal temperature.
7. Plate the salmon, serve topped with some of the reserved salsa mixture and enjoy!
No comments:
Post a Comment