Myer Lemons are in season again and Lyn absolutely loves them. We get looks when we practically empty the bin of them at wholefoods and Lyn always has a jar of fresh squeezed in the frig. We have a bag of Myer lemon ice cubes and another of frozen zest. Yes I guess you could say we or Lyn is hooked she is very possessive of her Myer lemons. Salmon was never one of my favorite dishes but I have learned to like it. I have a lot of recipes and this one is sure to be another one that I repeat.
- 1/4 cup Myer lemon marmalade ( you could use orange marmalade)
- 3/4 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground ginger
- 2 (6-ounce) salmon fillets
- Cooking spray
Combine first 6 ingredients in a small bowl, stirring well. Place fish on a cookie sheet coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets.
Meyer lemons are more seasonal than the ubiquitous Lisbon and Eureka lemons, with the limited commercial harvest running from December or January through May