Grilled Lemon and Herb Salsa
Adapted from Food & Wine
- Servings: Makes about 1 cup
This lively salsa combines the vivid flavor of charred lemon with the fragrant taste of fresh herbs and it can make the simplest dish something special.
Use this salsa as a companion to grilled fish -- it's especially great with swordfish or white fish like snapper or sea bass, or with pan seared shrimp or scallops, or even a store-bought rotisserie chicken or a platter of grilled vegetables. I love how the bright flavor will spill over any rice or pasta you may serve as a side dish so be generous in adding it to your plate.
You can prepare the salsa an hour or so in advance but leave it as room temperature as chilling it will dull its flavors.
- 1 large lemon, preferably thin skinned, very thinly sliced and seeded
- 1/4 cup extra virgin olive oil plus more for brushing
- 1 medium celery rib, finely minced
- 2 tablespoons finely minced shallots
- 1/4 cup finely chopped flat leaf parsley
- 1 tablespoon each -- finely minced rosemary, thyme, and oregano (although you can use any of your favorite fresh herbs)
- Generous pinch of salt and several grinds of black pepper
- Heat a grill pan until it's very hot
- Lightly brush the lemon slices with olive oil and grill in a single layer over moderate high heat, turning occasionally, until the slices are lightly charred and the rind is soft. About 5 minutes.
- Remove the slices from the heat and when cool, finely chop. Try to chop on a board that lets you capture any remaining juices.
- In a small bowl combine the chopped lemon slices with the other ingredients. Stir again before serving.