Meyer lemon and olive relish from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 366) by Samin Nosrat

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Notes about this recipe

  • bernalgirl on May 14, 2026

    This relish is outstanding with fish. I found it too sweet at first, so I recommend making it a few hours in advance to let the flavors meld. I made this two days in advance to serve with a “seacuterie” board, It was especially good with tinned smoked mackerel.

  • kristin_608wve on February 16, 2026

    Made the original version, without olives. Added it to yellowfin tuna packed in olive oil, so didn't add extra oil. Phenomenal!

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