The holiday hoopla may be over, but there are still remnants all over my house. Bits of wrapping paper here, stray cookies there…and a dozen shiny yellow Meyer lemons.
I bought them to make a glaze for my gingerbread men, but, as usual, I bought too many…and I just can’t let these little lovelies wind up in the compost bin! Any other time, I would have used them to make a loaf of lemon pound cake (one of my favorite uses for Meyers) but not the week after Christmas – my sweet tooth is worn out!
The answer? A fresh, tangy salsa made with lemon supremes. The perfect way to cleanse your palate of all those holiday goodies and kick off the new year on a healthy note!
Meyer lemons are not your average lemons. They’re tiny, fragrant, and a bit sweet, like a true tart lemon with a hint of mandarin for balance…and they’re always worth picking up when you can find them.
This recipe was inspired by a flip through Bon Appetit magazine in the grocery store (I know, I know…loitering, whatever. ) I changed it up a little based on what I could remember and what I had on hand, and served it over 2 beautiful pieces of wild Alaskan salmon brushed with chili-infused olive oil and raw honey. Spicy, sweet and tart – you can bet none of it found its way into the compost!
inspired by Bon Appetit Magazine
- 6 Meyer lemons
- 1 cup diced seedless cucumber
- 1/4 cup diced poblano pepper (or hotter pepper, if you prefer)
- 4 Tbsp chopped green onion
- 1/4 tsp chili powder
- 1 Tbsp honey
- 1 pinch sugar
- 1 pinch salt
Cut peel and pith away from lemons; cut lemon supremes (find out how here), reserving leftover lemon membranes. Combine lemon supremes, cucumber, pepper and green onion in a bowl.
Add remaining ingredients along with all the lemon juice you can squeeze from the lemon pieces you’ve set aside (about 2 tablespoons.) Toss well. Serve over fish or chicken.
Have you ever eaten a Meyer lemon? What is your favorite use for them?
Do you like fruit in savory dishes?