Tangy but not tart, Meyer lemons are a favorite with gourmet cooks.
Chef, Diane Sheya, says once you try this Meyer lemon salsa, these
amazing lemons will be your new favorite, too!
MEYER LEMON SALSA
4 Meyer lemons
¼ cup finely chopped English cucumber
1-2 tablespoons thinly sliced green onions
1 serrano chile, finely chopped
¼ cup finely chopped cilantro
Pinch of sugar or ¼ teaspoon agave
Salt to taste
Using a sharp knife, cut all the peel and white pith from lemons; discard. Working over a
medium bowl, cut between membranes to release segments into bowl; squeeze in juice
from membranes and discard membranes. Strain juice into another bowl.
Combine segments, 2 tablespoons lemon juice, cucumber, greens onions and chile in a
small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
MARINATED CHICKEN FOR THE SALSA MARINATED CHICKEN FOR THE SALSA
Yield: 4 servings
1 pound skinless, boneless chicken thighs, cut into 1 ½-inch pieces
Freshly ground black pepper
2 T. chopped fresh cilantro
2 T. plain whole-milk yogurt
2 t. canola oil
1 garlic clove, coarsely chopped
½ t. cracked coriander seeds
Place chicken in a medium bowl and season with salt and pepper. In a mini-processor
or blender, puree the cilantro, yogurt, oil, garlic, and coriander. Pour marinade over
chicken; toss to coat. Let marinate at room temperature for 20 minutes. Can be made 1
day ahead. Cover and chill. Let stand at room temperature for 30 minutes before
Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined
baking sheet. Broil, turning once and watching closely to prevent burning until browned
and cooked through, about 8 minutes. Transfer skewers to plates. Spoon Meyer Lemon
salsa over chicken.
8 large lemons, scrubbed clean
About 3 C. sel gris (or Diamond Kosher Salt)
8 juniper berries (optional)
Fresh lemon juice, as needed
Recipe taken from the cookbook SALTED, by Mark Bitterman
Cut the tips off the ends of the lemons, Cut each lemon into quarters lengthwise, leaving
them attached at one end. Pack the lemons with as much salt as they will hold. Insert
one juniper berry into each lemon.
Put the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as
possible. As you push the lemons into the jar, some juice will be squeezed from them.
When the jar is full, the juice should cover the lemons; if it doesn’t add some fresh
Seal the jar and set aside for 3 to 4 weeks, until the lemon rinds become soft, shaking
the jar every day to keep the salt well distributed. The lemons should be covered with
juice at all times; add more as needed. Rinse the lemons before using. Keep
Diane Sheya is a chef and instructor at the Viking Cooking School. For more information