Springy, Lemony Salmon with Tzatziki

yeah, I said “lemony”

After meeting the intoxicating tool that is the Zester (or microplane, as it is less snazzily known), I would never be the same. While I won’t go as far as to say it is my Roman Empire, if I only had a few things to take on a desert island, a non-negotiable would be my Zester.

The zester is citrus’ PR agent. Why? It unlocks the flavor of the rind, which is much more concentrated, powerful, and easier to use in various cooking methods than the juice. Sadly, everyone is usually too busy fussing over juice, and the rind gets tossed. The overlooked rind gives us zest, twists, preserved lemons, and so much more.

Quick Zesting Tips:

• Only squeeze the juice from lemons that have already been zested. It’s hard to zest an already-squeezed fruit.

• For marinating meat, if it is going to soak for over 2 hours, use lemon zest only (not juice). The juice will make the meat tough over a longer period.

Ever since welcoming my Post-Zester era, I’ve been making this salmon. It’s easy and excellent. The homemade tzatziki is worth it, but if you don’t have time, store bought Cava is solid.

TOOLS:

• A glass pyrex pan or other roasting pan, a zester/microplane, a grater, measuring spoons/cups, paper towels, and unbleached parchment paper for easy cleanup