Lemons, lemon juice, and lemon rind have long been used in food and drinks, as a cleaning agent, and as an aromatherapy agent. Thanks to the high acidity of lemons, lemon juice is used as a marinade for fish and meat where it tenderizes the meat. Lemon juice also can be used as a preservative. Some common food products are marmalade, liqueur, garnishes, spice, and pickled lemons. Tea can be made from the leaves of the lemon tree. One lemon contains about 3 tablespoons of juice.
4-4 oz. servings
Prep Time: 1 hour 30 minutes
2 Tbsp Extra virgin olive oil
½ small onion, finely minced
2 Tbsp fresh rosemary, chopped
¼ cup fresh lemon juice
Fresh course ground black pepper, to taste
Grated zest of one lemon
1 pound fresh salmon
Rinse salmon in cool running water. Pat dry and place salmon in 1 gallon Ziploc bag. Combine oil, onion, rosemary, lemon juice, pepper, and lemon zest. Pour marinade over salmon. Seal and marinate in refrigerator for at least 1 hour. Heat oven to 350 degrees Fahrenheit. Bake fish for 25-30 minutes or until fish is opaque and flakes easily with a fork. Internal cooking temperature for fish should be 145 degrees Fahrenheit for 15 seconds.
Calories 230, Protein 23g, Fat 14g, Saturated Fat 2g, Calories from Fat 22%, Cholesterol 60mg, Carbohydrates 3g, Fiber 1g, Sodium 50mg, Vitamin A 2%, Calcium 2%, Vitamin C 15%, Iron 6%
Photo credit: http://allrecipes.com
Photographer: Angela Looi