Meyer-Lemon Relish
INGREDIENTS
2 Meyer lemons, clean & dry
2 tablespoons extra-virgin olive oil
1 small head fennel, finely chopped (about 1 cup)
1 small onion, finely chopped ( about 1 cup)
2 teaspoons fennel seeds
Salt, to taste
1/4 cup honey
Directions:
Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Can be refrigerated in an airtight container up to 5 days, but is best fresh!
Goes wonderfully on toast, roasted chicken, grilled fish, or grilled veggies!
Recipe Source: Martha Stewart