Ideas to use your salt preserved Lemons
At the end of the info online it said they used them to make lemon chicken. For me lemon garlic chicken sounds good!
But I found this info also. https://www.thekitchn.com
Now onto how to use those lemons once you have them. Here are five ideas:
1. Grain Salads: This is my favorite. There’s something about tender little nubs of preserved lemon in a bite of farro salad or barley pilaf that makes me hum with happiness. Any time you’d normally add some lemon zest or a squeeze of juice, you can swap in some preserved lemon with confidence in the result.
2. Salad Dressings and Sauces: Chopped pieces of preserved lemon make a fantastic addition to a salad, but I really like to whizz them into my salad dressing. You can also experiment with blending preserved lemons into pesto (as Emily did in this recipe for Socca Flatbread) or into a sauce for grilled fish or meats. (Bonus tip: preserved lemons and fish are total best friends forever.)
3. Salsas and Dips: Want something new to spice up your salsas and dips this summer? Yup, preserved lemons will serve you very well. Just chop them up into little pieces and add them to your normal recipes. Guacamole, hummus, spicy salsas — it’s all fair game. And all delicious.
4. Pasta Dishes: A really simple pasta dish with good olive oil, some garlic, and slices of preserved lemons is a beautiful thing. Top it with seared chicken breast or fish for a full meal.
5. Tagines and Other Stews: Chicken tagine with preserved lemons is certainly the most well-known dish for these lemons, but there’s a great big world of tagines out there. I love preserved lemon in chickpea stews and anything with lamb. Even if your tagine or stew doesn’t call for preserved lemons specifically, I fully support a little recipe tweaking.