With the Holidays almost past, I finally I had a moment to cook for us. In direct revolt against the slow cooked meats, quiches and decadent sweets I have been cooking for my clients, I wanted to prepare something that was bright and fresh. Here’s a Meyer lemon salsa to serve atop a firm, white-fleshed fish, such as cod, halibut or my husband’s favorite, red snapper. Although I know it isn’t seasonal here in New York, my friends on the West Coast have backyard trees that are dripping with this gorgeous fruit. I broke away for this one to make something that reminds me of being in warmer place while I look outside at winter coats and frozen curbs.
Suzanne Goin’s Meyer Lemon Salsa
from Sunday Suppers at Lucques
2 tablespoons finely diced shallots
1 tablespoon Champagne vinegar
2 to 3 large Meyer lemons
1 teaspoon honey
3/4c green olives (such as Lucques), chopped
2 tablespoons chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cut both ends off the lemon, then slice horizontally, lying each the flat side down on the board. Finely chop into ¼ inch dice (including the skin). In a small bowl, add the Champagne vinegar, shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the honey, diced lemon, olives and parsley. Taste for balance and seasoning.