ABOUT THE RECIPE
Sometimes life gives you lemons and of course, you could make lemonade but let’s be
honest. It’s been a hard week, so the last thing you want to do is squeeze a dozen lemons.
My advice is to make a perfect lemon drop martini. It only uses half a lemon and will
show life that it needs to give you more than lemons to ruin your day. Also make this
dish and use up the other half of the lemon.
Ingredients
For the Salmon
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Preparation
Season the Salmon fillets on both sides with salt.
In a shallow bowl or pie plate, whisk together the minced shallot, olive oil, dill, mustard,
and vinegar. Scoop out a ¼ cup of the dressing, and set aside. Add Salmon fillets to the
marinade and turn to coat and marinate for 15 minutes on the counter.
Place your tomatoes in a strainer and sprinkle a ¼ teaspoon of kosher salt over them.
Give the tomatoes a slight toss and let them drain of their excess moisture. Once nicely
drained, toss the tomatoes with the reserved dill mixture (marinade) and the fresh lemon
juice; season to taste with salt and pepper and set aside.
Place a large, heavy skillet over medium-high heat and add the tablespoon of olive oil.
Remove the fillets from the marinade, and when the oil is hot, add the salmon fillets,
flesh side down first, making sure not to crowd the pan. Let the fish sear for about 3 to 4
minutes, or until browned. Flip, and continue to cook until the other side is browned and
the salmon is just opaque when fork tested, about another 3 to 4 minutes.
To serve, transfer the fillets to 4 plates and spoon over the Tomato relish. Now if you are
on your third lemon drop martini and just realized you forgot to make rice, don’t fret.
Life probably gave you a loaf of bread…Life’s cool that way.