Recipe: Meyer lemon-cured fillet of salmon with white asparagus, chioggia beets, toasted hazelnuts and watercress mousseline. Business. California. Climate & Environment. Entertainment & Arts.

Related: 32 Best Lemon Dessert Recipes. ... Preserved lemon is a condiment made from lemons that have been cured in salt, sometimes with the addition of spices or extra flavorings.

What are preserved lemons? Salty, tangy, one-and-done flavor boosters. Here's how to make, shop for, and cook with preserved lemons.

Preparation. Step 1. Rub chicken with garlic, oregano, rosemary, salt, lemon zest, and pepper. Place in a resealable plastic bag. Add thyme, seal bag, and chill at least 12 hours.

Leave to cure for 36-48 hours and turn every couple of hours. When cured take out of liquid and wash off lightly. Trim off any brown from the salmon and carve thinly.

Meyer lemon-cured salmon fillets. 1 pound (500 grams) skin-on top-loin salmon fillet, boned and trimmed. 1 1/2 teaspoons (7 grams) kosher salt. 3/4 teaspoon (3 grams) sugar ...

If a recipe calls for 3 to 4 lemons, juice two lemons instead. Next, add a 1/4 cup of preserved lemon—either preserved lemon paste or a finely diced whole preserved lemon—to the lemon bar filling.