Lemons are handpicked, they can’t be machine harvested or picked wet. They’re then sorted according to color, washed, coated with a fungicide to prevent stem end rot, coated with a thin layer of wax for preservation and attractiveness and cured (stored) until ready for shipping.
During curing, which can take days, or can happen in transit, as the lemons take days to be shipped to their destination, the peel of the picked fruit, which is green, turns yellow. It also grows thinner and the pulp gets juicier.
Research Source: The Nibble
Just a few ingredients and you can have our Salmon with herb lemon butter on the dinner table in no time at all.
Salmon with Herb Lemon Butter
Copyrighted 2013, Christine’s Pantry. All rights reserved.
6 tablespoons butter
4 salmon fillets
salt and pepper, to taste
1/2 teaspoon garlic powder
2 tablespoons lemon juice
1/2 teaspoon dried thyme
In a skillet, heat 3 tablespoons butter over medium heat. Season salmon on both sides with salt, pepper and garlic powder, place salmon in hot butter. Lower heat to medium low and cook about 4 minutes, until golden brown. Turn salmon and cook about 3 minutes, until salmon flakes easily.
Transfer salmon to a serving dish. Add remaining butter to skillet, lemon juice and thyme, stir. Pour sauce over salmon. Sprinkle with salt. Serve immediately. Enjoy!