Dried Black Limes

I was reading my New York Times magazine (I usually pick up the Sunday NYT as interesting reading) and a recipe that looks interesting is black-lime salmon. I don't recall coming across that ingredient before and wondered if anyone else has used them and can comment.

[Jenise]

I have not. I was briefly intrigued recently by a pic from Richard Blais of something that looked like an avocado but wasn't one at all in which he used ground black lime to mimic the outer skin on a Haas and I can't remember what the inside was made of. Made a gorgeous first course.

I have some coming tomorrow - will try the recipe and report back. Looks like an interesting spice blend for the salmon.

Saw the article, liked recipe, told Betsy I'd go top Al Rayaan (ME grocery) to look for. She said "Didn't we buy thede before? " Yep, bag downstairs. Appsrently a Persian recipe for lamb with black limes and sour plums. . I know I liked resuts, but no distinct memories of what it added to recipe.

Saw the article, liked recipe, told Betsy I'd go top Al Rayaan (ME grocery) to look for. She said "Didn't we buy thede before? " Yep, bag downstairs...

Ha!

I too read that article and thought I should buy some for my repertoire. Although we're going out of town for the summer and I'm trying to work down the pantry. Have it on mental hold until later in August.

OK, made last night and absolutely loved. Beautiful presentation (sauce turns pretty dark, contrasts with salmon, sour cream, tomato.
Delicious - flavors remind a lot of Indian lime pickles.
Followed exactly, but used half the spice mixture (saved other half, will use soon) and oil because was just doing 12 oz filet for 2 of us. Cut oven time a bit for same reason.
I was a little worried I wouldnt get full effect when I noticed 2022 expiration on bag, but plenty aromatic. I did smash open limes with hand before putting in grinder.
https://cooking.nytimes.com/recipes/102 ... ime-salmon

highly recommend

I got around to making this last night and loved it. The colour was black, but with the topping of sour cream and tomato it looked great as well. I am adding black limes to my larder (easy to get here as we have a lot of Persian stores) and if anyone has any other good recipes that use them, please post them!