Have a swoosh of miracle berry from richberry inside your mouth while preparing. This rich sour and spicy main course will have a perfect blend of sour to sweet taste switch as soon as you take your bite. Try it!
Ingredients:
4 tablespoons lemon juice
4 6 ounces salmon fillet
2 tablespoons coconut oil
Salt and pepper to taste
Instructions:In a small bowl, whisk lemon juice, set aside.
In a large skillet over medium-high heat, heat two tablespoons coconut oil. Add salmon skin-side down and season with salt and pepper. Cook salmon until golden brown, skin is crispy and it releases easily with spatula, about 5-7 minutes, depending on the thickness.
Add the honey lemon sauce to the pan. Then flip the salmon over carefully and baste the salmon with the sauce. Continue cooking until salmon is just barely pink in the center and easily lifts from the pan, about 2 more minutes.
Garnish with sliced lemon and parsley to serve with a salad, if desired
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Calorie savings:
1/4 cup honey - 258 calories
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