Sweet treats
Meals
DrinksLemon Salmon
Salmon fillets seared in coconut oil until the skin is golden and crisp, then basted with lemon juice for a quick weeknight main. The lemon gives a bright, sour edge that Richberry turns sweet for a while.
- Total time
- 15 min
- Servings
- 4
- Calories per serving
- ≈ 420
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 4 tablespoons lemon juice
- 4 salmon fillets (6 oz each) skin on
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Lemon slices and parsley to garnish
How to make it
Measure the lemon juice
Pour the lemon juice into a small bowl and set it aside.
Sear the salmon
Heat the coconut oil in a large skillet over medium-high heat. Add the salmon skin-side down, season with salt and pepper and cook for 5–7 minutes, depending on thickness, until the skin is golden and crisp and the fish releases easily.
Baste with lemon
Pour the lemon juice into the pan, carefully turn the fillets and spoon the juices over them. Cook for about 2 minutes more, until just barely pink in the centre and easy to lift from the pan.
Garnish and serve
Top with lemon slices and parsley, and serve with a salad if you like.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Pat the fillets dry before cooking and leave them alone in the pan until they release, so the skin crisps.Serve with
A green salad, with steamed rice or new potatoes if you want something more filling.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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