For a while, "Shio-Lemon (Salt and lemon)" was the "it" thing in Japan.
It is supposed to be a Moroccan condiment, and it is very versatile when it comes to cooking vegetables, meat, and even fish!
So I thought this should be our new seasoning because our house's Meyer lemons are growing beautifully.
But first, we need to make this condiment, and it takes a little while.
Needs: Big mason jar, 3 big juicy lemon (500gram), good sea salt (50gram 10% of lemon)
1. Cut the lemon into wedges (maybe into 1/8).
2. Place them to the sanitized jar, and then add salt.
3. Leave the jar in the fridge. Shake it in 2-3 days for the salt to be dissolved thoroughly.
You can use it in a week or so, but the good flavor kicks in when you leave it for a month.
The lemon's acidity and the salt become much more mild!
1. Cut some chicken breasts into bite sizes. (I usually eliminate any fat because my family does not like the fatty parts)
2. Place all the meat in a zip lock and pour some of the "Shio Lemon."
(I used one wedge of lemon for 2 chicken breasts today.) And massage the zip lock a little in order for the lemon to be squished and the chicken to absorb the flavor.
3. After one hour in the fridge, take out the chicken pieces and grill them on a griddle (or BBQ, whichever works for you!).
4. Leave a couple of min before turning to achieve the grill marks :) YUM!
5. Cook thoroughly.
So I made some creamy pasta and topped it with the Shio-Lemon grilled chicken.
Juicy and flavorful!
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