Easy and quick 3 Ingredient Grilled Lemon Sauce. One of my absolute staple sauces, it can be used on grilled fish, roasted chicken, even veggies or as a fast and easy salad dressing! The options are endless. I like to make up a batch and keep it in a little jar in the fridge. Best part? Fast & easy. 15 mins to lemony goodness! I’m even sharing my top 6 favorite variations for some dinner inspiration to really get you going…
Making this sauce is as fun as eating it. The way the lemons get really hot and soft, then caramelize as they sizzle quietly on the grill…and the smell, the smell is heavenly. I challenge you to not want to just put one straight in your mouth and suck out all the sweet juice. Bad mood? Stressful house full of people? Tough day at work? Fix yourself a cold drink, excuse yourself for a few minutes and step outside with a hand full of lemons and grill away. You’ll feel better after one whiff. It’s aroma therapy.
And then afterwards (after the cocktail you just downed + the aroma therapy hit) voila…instant mood/game changer = new happy person
Now, you’ll feel destined to cook up something fresh and healthy to go with your new sauce & new you.
I love this grilled lemon sauce when I don’t really know what to make for dinner. It really will create a meal for you. Season & toss a few sliced veggies on the grill like zucchini and yellow squash and toss with the grilled lemon sauce while hot. Instant lemony grilled veggies. Drizzle over a piece of fresh fish…instant awesome healthy and fresh dinner.
Check it out! Here are my FAVORITE variations to give YOU some inspiration:
Arugula + Parm Salad: Add grated Parmesan cheese (I love using a vegetable peeler for this when I have a big block of cheese) and toss with fresh baby Arugula for a perfect salad. (I love this salad over top of grilled pizza)
Feta + Fresh Chopped Oregano: Drizzle over Grilled Zucchini, Fresh Tomato Slices, on your favorite pasta.
Few shakes of Cumin, Fresh chopped Cilantro, minced Jalapeno + fresh Crumbled Mexican Cotija Cheese: Toss with grilled corn kernels, a few scallions, drained + rinsed canned black beans and chopped tomatoes for a quick mexican inspired side salad (Try it with grilled limes instead of lemons if you prefer!)
Dill & Minced Shallots: Perfect drizzled over very fresh fish (Salmon or Red Snapper is awesome) -OR- sliced avocados -OR- over a LOX + BAGEL {mmmm!}
Torn Basil + Fresh Mini Mozzarella balls + Cherry Tomatoes: Perfect, fast, lemony tomato + mozzarella salad
Chopped Tarragon + Minced Garlic: 5 Minute Marinade on a chicken breast, season with salt + pepper and toss on the grill. Cool & slice onto a summer salad and use the remaining sauce as your dressing (or try it on a Chicken Caesar Salad!)
I hope you love this recipe as much as I do and I encourage you to share your own variations with me! Tag your pics on Instagram #onesimplefeast and show me what you came up with!
Ciao – Camy
| Prep Time | 1 minute |
| Cook Time | 10 minutes |
| Servings |
4-6 people
|
- 4 Lemons, cut in half
- 4 Tablespoons olive oil Your favorite salad oil is great here
- Salt & Pepper to taste Salt really brings out the richness of the sauce so don't skimp
- Herbs {Optional} Optional: Basil, Parsley, Dill, Oregano, Cilantro, Tarragon
- Cheese {Optional} Feta, Parmesan, Romano, Cotija
Ingredients
|
|
- Pre-heat the grill on high.
- Cut lemons in half through the roundest part of the lemon. {seeds do not need to be removed}
- Place the lemons on the hottest part of the grill. {It should be hard to hold your hand over top of the grates for more than a couple seconds. }
- Close the lid, cook 10 minutes or until the lemons carmelize {brown on the edges} and start to soften up.
- Gently & carefully remove the lemons to a plate and allow to cool for a minute or two. Squeeze the juice into a small bowl and remove any lingering seeds.
- Mix with the oil, a little pinch of salt and pepper and wisk away! Remember, if you use Kosher salt or sea salt, it can take a bit for the salt to fully dissolve so try to avoid being impatient and over salting! Store in a mason jar or other tightly lidded container in the fridge. Keeps up to 2 weeks.
- OPTIONAL ADD-INS: Freshly chopped herbs or cheeses Favorites: Add grated Parmesan cheese (I love using a vegetable peeler when I have a block of cheese) and toss with fresh baby Arugula for a perfect salad. (I love this salad over top of grilled pizza) Feta & Fresh Oregano (Grilled Zucchini, Fresh Tomato Slices, over Pasta) Few shakes of Cumin, Fresh chopped Cilantro, minced Jalapeno & Fresh Crumbled Mexican Cotija Cheese (Toss with grilled corn, black beans, chopped tomatoes for a quick side salad) (Sub limes for lemons if you prefer) Dill & Shallots (Perfect drizzled on fresh fish, sliced avocados, over a lox + bagel) Basil (Perfect over a fast tomato + mozzarella salad)
Leave a Reply