The Ancient Romans had great regard for the lemon, due to its many uses and healing properties, as well as for its beauty, which enhanced the appeal of their lavish gardens. Lemons grow in sunny Myrtle Beach, and if you’re lucky enough to have a tree or two, you’re sure to delight in this recipe all the more as you reminisce about bygone centuries. Celebrate the heighth of summer and grilling season with the flavors of fresh lemon and herbs. This versatile sauce is delicious on salmon, but any local wild fish will do. It’s also delightful on grilled corn, green beans, or wilted greens. It tastes so good you’ll want to make it for all of your summer favorites. You can prep it in a flash and it keeps well in the fridge for a day or two. The sauce makes about ¾ of a cup.
- 1 large garlic clove
- ¼ cup fresh lemon juice
- 1 tsp salt
- ½ tsp freshly grated black pepper
- 1 stick of unsalted butter
- ¼ cup fresh cilantro
- 2 salmon fillets
- zest of one lemon
Melt the butter and set aside until cool. Add the garlic, lemon juice, salt and pepper to a blender and puree. Add the melted butter and blend until emulsified, less than a minute. Chop the cilantro finely, and stir in.
Preheat the grill to medium. Season salmon with salt and pepper, then grill on an oiled rack for 4 minutes. Flip the salmon and grill 4-6 minutes more, or until done to taste. Remove to a warmed serving platter. Sprinkle with lemon zest and drizzle the sauce over the salmon. Serve immediately.