Flavoring With Lemon Instead of Salt: Lemon Pepper Salmon and Spiced Sriracha Asparagus

Disclaimer: This post is sponsored by Sunkist lemons. All delicious recipes and opinions are my own.

Hello Friday!

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I want to share with you a dinner that Neil and I made the other night. I was challenged by Sunkist lemons to remove some (or in our case all) of the salt that is so prevalent in cooking these days.  Americans, on average, consume twice the recommended amount of sodium. By using lemons, this amount can be significantly decreased.

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Now I love salt as much as the next person, but I was willing to give this a try.  According to the recommendations, you don’t have to completely remove the salt, but I do everything to the extreme, so the salt was off the table (oh man I’m funny).

What I found interesting was that they advised using lemon zest before cooking and saving the lemon juice for after. Adding the juice after cooking allows for more flavor, more vibrant colors on vegetables, and it helps to protect the texture of meats.  I don’t have a zester, so I used a fine grater.  I don’t think it’s quite the same, but it did the job.

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We picked salmon because it’s pretty salty on it’s own (is that cheating?).  Neil came up with an interesting coating for the asparagus that actually turned out really well.  All the food was delicious and I didn’t miss the salt (too much).  I am pretty basic with my flavorings on food though and usually eat salads without dressing, so that may be why I thought this was so good.  Try it out and let me know how you like it!

Lemon Pepper Salmon

  • 2 6 oz salmon filets
  • pepper to taste
  • lemon zest to taste
  • juice of half a lemon
  1. Sprinkle pepper and lemon zest onto one side of the filet.
  2. Grill for about 5 minutes.
  3. Once removed from the grill, squeeze half a lemon over the filets (or more or less to taste).

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Lemon Spiced Sriracha Asparagus

  • asparagus spears
  • juice of 1 lemon
  • pinch of cinnamon
  • pinch of nutmeg
  • few sprigs of dried rosemary
  • 1/2 Tbsp Sriracha
  1. Grill (or roast) asparagus until tender.
  2. In a separate bowl, mix lemon juice, cinnamon, nutmeg, and Sriracha together.
  3. Once removed from heat, brush the lemon mixture over the asparagus.

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We also cooked up some quinoa to go along with dinner. Feel free to omit or use any other grain you’d like such as pasta or rice.  Happy eating!!

For more information on the research behind using lemons to replace salt, recipes you can make at home, and Sunkist lemons in general, please visit their site here.

Question(s) of the day: Do you eat a lot of salt? What other foods would be good with lemons instead of salt?

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