New to Me but Really Old Ingredient: Preserved Lemons

Lemons are fresh & tart-they can be found in anything from a refreshing drink to dessert.

I had never encountered a preserved lemon until cooking school when we tackled a chicken tagine. Preserved lemons have a decidedly lemon umami flavour and add a fermented quality that a regular lemon simply cannot add.  I have never been to Morocco, but I have become obsessed  with them ever since.

Preserved lemons were preserved for the same reason all things are preserved — to store and eat them past their season. To preserve lemons, you simply cut the top and bottom of the lemon, then cut in half. Pack 8 lemons with 1/2 cup kosher salt 1/4 cup sugar in a 1 L jar and let them ferment for weeks. The salt, sugar and released lemon juice will turn into a brine in the jar. The lemons will be ready in as little as 2 weeks and will keep up to 6  months.

So what can you do with preserved lemons?

Boring vineaigrette? Add some chopped preserved lemon. Is your lentil soup or stew a little one note? Add some preserved lemon. Before use, make sure you rinse and discard seeds and finely slice.

Although you can make preserved lemons at home, you can easily find them online or at speciality food shops.

Here is one of the recipes that is on rotation in the meals that I make for clients. It is super flavourful and the preserved lemons add a tangy punch. It looks like a lot of work but so maybe get me to make it for you!!

Serves 4

Tomato Anchovy Oil

1 1/3 cup olive oil

8 anchovies, finely chopped

2 1/2 tbsp tomato paste

1 tsp chili flakes

2 tsp coriander seeds, light bashed in mortar

8 garlic cloves, very thinly slices

2 preserved lemons, flesh and seeds discarded, skin finely chopped (2 tbsp)

2 tsp maple syrup

Salmon

7n oz. green beans, trimmed

7 green onions, cut crosswise into thirds

7 oz. Mixed cherry tomatoes, halved Tomato Anchovy Oil (see above)

1/4 tsp salt

6 salmon fillets, skin on (about 1 lb. 9 oz)

Sauce

1/2 cup pitted Kalamata olives, halved

1/2 cup capers, roughly chopped

1/2 cup basil leaves roughly chopped

1/2 cup parsley leaves roughly chopped

2 tbsp olive oil

1 preserved lemons, flesh and seeds discarded, ski thinly sliced (about 1 tbsp)

2 tsp lemon juice

Make Oil

1. Add oil, anchovies and tomato paste to a small saute pan on medium heat.

2. Once mixture starts to simmer, cook for 5 minutes, stirring from time to time. Add dccili flakes and coriander seeds and cook for 1 minute until fragrant.

3. Remove from heat and add garlic, preserved lemons and maple syrup. Stir to combine, then set aside to cool.

Make Salmon and Sides

1. Preheat over to 450’F. Place seams, green onions and tomatoes on large, parchment-lined sheet pan. Drizzle with 3 tbsp of Tomato Anchovy Oil, along with salt and a good grind of pepper. Toss to combine and place in over for 12 to 13 minutes, until beans and tomatoes

2. Meanwhile, arrange salmon fillets on plate and using spoon drizzle remaining Tomatoe Anchovy Oil (as well as all solids) evenly over fillets. Once beans and tomatoes have softened, nestle salmon fillets amount them and bake for 8 minutes. Remove from over and set aside for 5 minutes to rest.

Make Sauce and Serve

1. While salmon is baking, mix all Sauce ingredients in small bowl and season with a good grind of pepper.

2. Spoon half the Sauce Over cooked salmon and serve fish warm (or at room temperature, which works just as well), with rest of the Sauce in a bowl on the side.