Sockeye Salmon with Preserved Lemon and Caramelized Onion
From lizzybob 15 years ago
- 10 minutes to make
- Serves 2
Quick twist on salmon that I normally use regular lemon with, but decided to try with preserved lemons. I make these when lemons go on sale. Plan ahead as they take a month or more be ready!
Ingredients
- 2 Sockeye (or other) salmon filets shopping list
- 2 medium onions sliced thin ( ok, 1 if you don't want so many, but they cook down) shopping list
- 1 preserved lemon, rinsed with pulp removed, sliced thin. shopping list
- salt shopping list
- pepper shopping list
- olive oil shopping list
- Simple dressing for salmon if desired: shopping list
- 3 tablespoons sour cream shopping list
- 1 tsp lemon shopping list
- 1/2 tsp dill shopping list
- 1/4 tsp salt shopping list
How to make it
- Season the salmon lightly with salt and pepper
- Slice onions thin and saute in olive oil over medium heat until transulcent in a large pan (have cover ready)
- When onions are translucent, place salmon on top of them
- Place your lemon slices/slivers on top of the fish
- Cover and continue cooking over medium heat ~ 8 minutes, depending on the size of your fish
- While cooking, if you wish to prepare the sour cream dressing, simply mix all ingredients and set aside
- You may have to cook the onions down more before you add the fish if you want them to start to caramelize. Just don't burn them! I'm still experimenting on the timing. sorry!
- Preserved lemons are easy to make. I just take about 5 lemons, quarter them, pack the insides with about a tablespoon of salt, and put them into a quart canning jar topped with lemon juice. In a little over a month (please turn them upside down/rightside up every day) they are ready to use.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- elgab89 Toronto, CA
- clbacon Birmingham, AL
- lizzybob Rochester, NY
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