Lemon relish is a delightfully easy and delicious condiment to add to your weeknight dinner repertoire. It’s fresh and zingy and surprisingly sweet despite containing an entire lemon.
Delicious alongside crispy-skinned salmon, lemon relish perfectly cuts through the oily richness of the fish. Serve alongside some roasted or char-grilled asparagus, long-stem broccoli, or zucchini. So spring right now.
A Gourmet Traveller recipe
white wine vinegar 1 tablespoon
a Meyer lemon, plus the juice of 1/2 another lemon
extra virgin olive oil 3 tablespoons
flat leaf parsley, finely chopped
Finely chop the shallot and place into a small bowl with the white wine vinegar. Leave to sit and mellow out for at least ten minutes.
Trim the ends of the lemon and halve it lengthwise. Cut each half in half, then into quarters and slice very thinly. Discard any seeds, then run your knife through the chopped lemon until it’s very finely chopped. Add the lemon to the shallot mixture along with the olive oil and season well with sea salt and freshly ground black pepper.
Finely chop the parsley and add to the relish just before you serve it (the lemon juice will discolour the parsley if you add it too early).