It’s time to move the delightful, salty and citrus flavor of preserved lemons onto the front shelf of your pantry. Even though preserved lemons have been used in Moroccan cuisine for centuries, they are relatively new to many of us. In the past, I have been frustrated that I can’t find them in our smaller mountain groceries. Forced to search out preserved lemons in Denver’s specialty food stores, I decided that it was time to make my own preserved lemons. Just because we live in rural Colorado, doesn’t mean we can get fancy once in awhile!
Making your own preserved lemons only takes two ingredients – Meyer lemons and salt. You will also need a sterile quart jar, and a little patience (one month of fermentation.) . Check out my recipe for making preserved lemons and give it a try!
This Moroccan Preserved Lemon Sauce can be a unique, yet easy addition to your next meal. I like this flavor combination with almost any fish and with baked lemon chicken.
- 3/4 cup slivered preserved lemon
- 1/4 cup cilantro leaves finely chopped
- 1/4 cup flat-leaf parsley leaves finely chopped
- 2 green onions minced including 2-inches of green stems
- 1 clove garlic finally minced
- 2 tablespoons fresh lemon juice
- 2 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika optional
Rinse the lemon under running water to remove the salty brine. Dice the pulp and rind of the preserved lemon into 1/4-inch pieces.
Stir together remaining ingredients to form a sauce.
Serve as a condiment with fish or other mild flavored dishes. This sauce will last several days in the refrigerator but looks best when the herbs are fresh. Bring refrigerated sauce to room temperature before serving.
If you don't have preserved lemons, try replacing them with a combination of lemon zest (for the citrus) and capers (for the salt). Let me know if it works!
Adapted from a recipe found on the Cat’s Kitchen food blog http://catsfork.com/CatsKitchen/preserved-lemon-sauces/