Today I home cured a sushi grade salmon fillet. Served it with lemon zest and what I have seen referred to as "pencil asparagus" This was way thinner than a pencil. More like pencil lead. It only needed blanching rather than cooking. And a mostly green salad.
I had earlier planned a more elaborate presentation including some tiny green lemons I found earlier in the day, but by the time to eat I was too hungry to bother. I'll use them for something else. Watch this space.
Baby green lemons with regular lemon for scale. Surprisingly sweet, yet citrus sour, too.
