Drop everything and go make this. It is hands down my new favorite food, although I guess technically it is a condiment. The first time I made it, I was heading out for the night and left it on the counter with slow roasted salmon. My husband ate all four servings…I don’t think he realized that it was meant to share. But I was thrilled because it meant he ate an entire sweet Meyer lemon with its thin, edible, and super healthy rind.

Meyer Lemon Relish

  • Servings: 4
  • Difficulty: easy
  • Print


1 large shallot, minced

1 tablespoon white wine vinegar

pinch of sea salt

1 Meyer lemon (note: Meyer lemons are less acidic than regular lemons and have a thinner rind – using regular lemons is not recommended)

2 tablespoons of olive oil

Fresh ground pepper to taste


Combine shallot, vinegar, and salt; let sit for 15 minutes. Cut the lemon into eighths. Remove any pith in center. Slice each eighth in half again (not as hard as it sounds). Cut each piece into thin slices and combine with shallots. Add olive oil and pepper. Serve on top of your favorite fish. Ours is slow roasted salmon.

Inspired by Alice Waters’ Chez Panisse Cafe Cookbook

Notes From Day 7/365 :: Has it been a week already? There are moments I wonder why I started this project. It is one more item on the check list each day. But, most of the time I remember EXACTLY why I did. I am eating more fruits and vegetables than perhaps I ever have. And it feels good. Did you enjoy your daily five?

Much love,


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