NEW ITEM Trader Joe’s “Seasoning in a Pickle” Dill Pickle Seasoning Blend.
Another of those products Trader Joe’s comes up with that until you tried it, you had no idea you needed, and then having tasted it you realize you now need this to be in your life, always. How do they do that?!
So yet another good addition to Trader Joe’s ever growing seasoning blends. I really like this DILL SEASONING BLEND. Basically if you like dill or pickles so will you. It’s loaded with dill and yes, tastes like a dill pickle with bit of pucker, the tang coming from vinegar (powder). So what can you do with this seasoning? For one thing, it’s great with potatoes. I sprinkled quite a bit on some mashed potatoes and it made them taste really special. It will be great with potato salad. Boiled or roasted potatoes. I even tried it on cottage cheese and I liked that too. Eggs? For sure. Salmon? Perfect. Especially good on the new Roasted Salmon Fillet. Dips: mix it with Greek Yogurt or sour cream. Coleslaw for sure! Basically I will be experimenting with this and try it on everything I think it might work with.
“Made from a mix of alluringly aromatic spices, including garlic and dried dill, plus bright & zippy powdered vinegar, this stupendous Seasoning lends its tangy, salty, and delightfully dilly pickle profile anywhere it’s used. Sprinkle it generously onto roasted veggies or baked potatoes straight out of the oven, shake it over freshly scrambled eggs or Ground Beef Patties just before cooking, or make a dill-licious dip by mixing a few heaping tablespoons into a tub of sour cream or Greek yogurt.”
For those of you into the BUTTERMILK BRINED CHICKEN I have a feeling this will turn it into a way tastier bird.
The other day, I wanted SHAWARMA CHICKEN but I was a bit resentful at the current price of a package of TJ’s Shawarma Chicken. It now costs about $11-12 ($6.50/lb. currently) way up from what it orginally cost. I knew I had some boneless chicken thighs in my freezer, and I have spices of course and Greek yogurt. Why not just do a DIY SHAWARMA style chicken on my own and save some dough!? So I did just that. How did it turn out? Delicious! You can easily do a DIY Shawarma Chicken if you want to save some money, and who doesn’t these days with the constant inflation and sticker shock when you go shopping?
I used Trader Joe’s boneless skinless chicken thighs that I had in my freezer (I defrosted the chicken overnight in the fridge) Or buy fresh boneless skinless thighs; they will easily be about $2 cheaper per pound (if not more) Vs. TJ’s Shawarma Chicken which has crept up in price a few times from the original $3.99/lb to $6.49/lb as of this post.
DIY Shawarma Chicken Recipe: Put chicken in a bowl and add 3 tablespoons of Greek Yogurt. Add a few teaspoon of fresh lemon juice. Crush 4 cloves of garlic with a little salt and mix into chicken. Add a few spoons (to taste) of ZHOUG Yemeni spicy green sauce. Mix. Even this very simple version will work fine, however to make this better we should add ground spices with “Middle Eastern” flavors. Here’s some ideas for Trader Joe’s spices you can add :
Trader Joe’s EVERYDAY SEASONING (grinder), Onion Salt, Ground Turmeric, Ground Cumin, TJ’s AJIKA blend, TJ Smoked Spanish Paprika, TJ Zaatar spice blend, Black pepper, PINK SEA SALT. A pinch of cinnamon. A small glug of olive oil. MIX everything well so all the spices are mixed in. Let it marinate in fridge for 2-6 hours or overnight or up to 2-3 days. When ready to cook, just make it as you normally grill TJ’s Shawarma chicken thighs. You can of course also make this instead with CHICKEN BREASTS if you prefer white meat but just be very careful about not overcooking them. I like to cook a sliced onion in the same pan as I grill the chicken.
(Note: This seems to have a tendency to come and go ; it gets sold out as supplies last; you can ask at the front desk if they have any idea when it will be restocked; so far it always seems to come back eventually; i am sure it depends on the salmon!)
“Trader Joe’s farm raised Lightly Smoked Salmon, Skinless & Boneless Applewood Smoked in Extra Virgin Olive Oil”
RAVE
I would call this a Trader Joe’s top 10 item! When we can find it. It does seem to go in and out of stock, often.
The pink cans with this “Lightly Smoked Salmon” are carried with the other kinds of canned fish, like tuna, sardines and about three other cans of canned salmon. This one is very popular so its does seem to get Sold Out on occasion, eventually returning when they get new stock.
There is nothing wrong with the other cans of salmon they have. They are fine, pretty much similar to any canned salmon you’ve tried before. This one however is better, I think of this as “gourmet canned salmon“.
I happen to love this canned salmon. Apparently along with many other Trader Joe’s fans of it (read some of the Comments below).
Everyone seems to love it once they try it. Word has gotten out so from time to time, you may not see it. It gets Sold Out pretty easily (it does seem to eventually get restocked when they get more, though it may be awhile before they get stock). You might see people taking 6 cans, which is why you may not get one!
Now the very first time I saw this can I was both intrigued and maybe slightly confused by the name… What does “Lightly Smoked Salmon” even mean, as this is in a can?
Basically I say just ignore the name and especially the word, “smoked”. This has nothing to do with what you or I think of when we see the words “smoked salmon”.
What this actually is, is the best, I repeat “The Best” can of salmon you probably ever tasted.
Frankly I think that name, Lightly Smoked Salmon, that they picked for this may not be ideal. A more accurate name would have been something like “Chilean Olive Oil Poached Salmon”, or “Gourmet Canned Salmon” as that is exactly what this is.
This tinned salmon makes me think about those imported tins of canned fish made by high quality Portuguese and Spanish producers. Like Ortiz’scanned tuna ($23/lb) and the like, cans and jars of which I see at gourmet grocery vendors like Zabar’s and Fairway. $18 for a jar of canned tuna? Yup. That stuff is not Chicken of the Sea.
As you can see when one opens this can, you see an appetizing piece ofskinless, boneless salmon. It was cooked in Extra Virgin Olive Oil. The label says this is a “Product of Chile”. I’ve since learned that Chile, after Norway, is the world’s second largest producer of farmed salmon. Overall the quality appears high.The salmon has had all the skin and bones removed (some canned salmon has both). The fish was cooked in olive oil. Think “olive oil poached salmon”.
That golden orange-y liquid is a decent Chilean EVOO mixed with the salmon’s juices. This juice is very delicious. The salmon is moist and flaky, with both a wonderful flavor and wonderful soft texture. I would guess the olive oil is from Chile. Yes, this is farmed Atlantic salmon (not wild) but its Top Quality. About the word “smoked”, well “Applewood smoke” is listed among the Ingredients but honestly I don’t really taste any smoke flavor. Maybe it is so subtle in the background. It doesn’t matter. This stuff is really really good.
I opened a can the first time to review it. I found it so tasty I could not stop trying some. I kept saying to myself “just try one more bite”. Suddenly I noticed the can was empty.
This can of fish makes a super easy almost instant lunch, dinner or healthy snack. Its got a whopping 21 grams of Protein.
That Golden Oil the fish is swimming in? I implore you to not dump it. If you do that you will be making a mistake. That sauce is delicious. Its like a built in sauce, a golden elixir that matches the salmon perfectly. It’s extra virgin olive oil mixed with the cooking juices now colored orange from the salmon, and its yummy, and just oozing with UMAMI. Sure you can sprinkle on some fresh lemon juice with it and it will be even better.
I suggest when you serve it you spoon the golden oil over the fish with a squeeze of lemon. Perfection. You could equally spoon some of this golden oil on say this salmon atop salad greens, or boiled potatoes, or a rice bowl or what have you.
Basically this is a piece of poached salmon in a can. You can simply put it on a plate and you are done. Or on top of a salad or greens or a protein bowl…. Mashed up into an avocado with a little mayo and lemon. Voila, you have a delicious healthy meal with almost no effort. This salmon is wonderful as-is right out of the can. Try it on toast, or a toasted bagel, or on crackers. I found this is a perfect match with TJ’s great Norwegian CRISPBREAD for a Scandinavian style open faced sandwich.
This salmon is especially perfect for summertime heat or whenever you don’t feel like cooking. Mix a bit of mayo and lemon juice into this for lovely perfect salmon salad. The other night I didn’t feel like cooking. I found I had a nice ripe avocado I needed to use, so I just mixed a can of this salmon with a little mayo, lemon juice and some Peri-Peri sauce and spooned that into an avocado.
Avocado Stuffed with Salmon
I ate this lovely avocado stuffed with salmon for dinner. It took me minutes to make and was so yummy.
RECIPE IDEA – Japanese Salmon Rice Bowl: I make this all the time. Put some fresh cooked rice in a bowl (if you have it, short grain) Now top it with this salmon, which you flaked up. Drizzle some of the Golden Oil over things. Sprinkle on a TJ’s Furikake seaweed seasoning and chopped scallions. Mix gently. YUM. Dinner! Optional: a sprinkle of Soy Sauce and a sprinkle of Toasted Sesame Oil. Maybe slices of avocado and cucumbers?
Seaweed Hand Rolls with Salmon and Cucumber
One serving contains 190 calories and a whopping 21 grams of protein. The 5 oz can has about 3.6 oz of drained salmon. It’s $3.69. Product of Chile. Great pantry item. I would gladly buy it again.
Can one put this away in your larder for a year or two to improve with age like the do in Spain? (canned fish improves with age like wine*) *Spain and Portugal have some bodegas which specialize in tinned fish and seafood which they keep for a year or two or three… Believe it or not the cans of fish improve with age, just like wine. Search for a video of the late, great Tony Bourdain visiting one of the most famous of these bodegas in Spain, eating cans of seafood and loving every bite…. EL ESPINALER
All Natural. WHOLE GRAIN. GLUTEN FREE. Loaded with fiber. What’s not to like?
Trader Joe’s ROLLED OATS are good. Among other uses, I use these to make OVERNIGHT OATS which make a terrific breakfast. Need a no-recipe recipe? Here you go: Put some rolled oats into a container and cover them with your favorite ‘milk’ (I use TJ’s Oat Milk) and add some Kefir or yogurt. Stir, cover and leave the the container in the fridge overnight. Options? Maybe add a hint of a little natural sugar, some dried fruits: raisins or cranberries. The next morning you will have yummy but not mushy Overnight Oats ready and waiting for breakfast. These DIY ones are better (and way cheaper) than the prepared overnight oats TJ sells already made in the refrigerator, which for me are way too mushy from having sit “overnight” for a few weeks (!) To Serve: top your Overnight Oats with some fruit, sliced bananas perhaps, and maybe something crunchy, like cereal or Granola. Maybe some chia seeds too! I tried TJ’s “toasted rolled oats” but I didn’t taste any toasted notes any different from these oats (those say organic and cost more of course. So I stick with buying the bag of these rolled oats. This large bag of Trader Joe’s Rolled Oats is $3.99 (for 2 lbs, or $2 per pound). Of course you can cook these oats up for hot oatmeal. Personally I do prefer the texture of TJ’s Steel Cut oats for oatmeal and buy those as well. Use these oats for baking, and cooking too. I mix these into meatloaf for the binder.
UPDATE (AUG 2025) After a report from a reader about this being discontinued, I investigated with the Trader Joe’s front desk. They looked it up and said it’s “not available”, and looked more and said the Info page for it, said the company who was their supplier went out of business. So their order page for the product says “Not Orderable”. She said the page says Trader Joe’s is looking for a new supplier. Hopefully they will find one. But unfortunately for the time being we can’t buy this anymore at Trader Joe’s. I will update again if more news on this.
Trader Joe’s sells packages of “CARNITAS” (Mexican style oven roasted pork) in the fresh meats section. Frankly you make look at this in the package and it may not look look very appealing to you but trust me, buy this! This is not just good, TJ’s Carnitas are delicious. This is a fantastic product. Its tender, slow roasted pork with a falling apart, melt in your mouth, delicious porky goodness. Carnitas (lit. translations is “little meats”) are a traditional Mexican preparation & cooking method with pork typically cooked in its own fat in enormous copper pots by special Carnitas masters, slowly stirring it for hour with long handle wooden paddles. Cooking carnitas is an art. You can’t even really make carnitas at home. When done the pork is so tender and juicy it is almost falling apart. Typically the cooked carnitas meat is chopped up for tacos or other dishes. “Trader José’s” version of carnitas can be used to make excellent tacos. Now even though it’s fully cooked, it will be far tastier if you brown it and I strongly recommend you do. Its worth the little extra effort and your tacos will be far tastier. Please do not microwave it – despite the fact they say you can on the package. Just toss it in a pan. I cut up the big piece of meat into a few pieces and cooked it on low-med heat for about 10-20 minutes turning the pieces every 5 minutes till all sides are seared, golden brown and delicious. Some interior fat in the meat will melt doing this too. The carnitas may even start to fall apart as you turn it, that’s fine (and an indication of how tender it is). When its all done, take out the meat, rest it a minute or two and then either chop it up into bite size piece or what I like to do is: shred it up using two forks. You can use the carnitas as a filling for tacos or quesadillas with your desired accompaniments. Personally I like traditional Corn Tortillas but use any tortilla you like. Now besides using this for tacos, this tasty roasted pork can be used for other things too of course. So for example this pork is great used for Chinese cooking. No really! I make pork fried rice using the pork cut into bite size pieces instead of Cha Siu and it’s super yummy. How about Ramen? Sure. Cut into slices, grill them a bit and use these as the Ramen topping like the traditional slices of Cha Siu. Italian? Chop up the meat for a super easy tasty meat sauce, which you add to tomato or marinara sauce – voila, an instant “Ragu” or meat sauce for pasta or gnocchi. You can even just serve this delicious pork on its own with some lime or salsa or as a topping for a salad. Or make a Cuban Sandwich with this, ham and some Swiss! Trust me, you will find this TJ Carnitas useful to use for many things. The 12 oz. package of TRADITIONAL CARNITAS goes for $6. I would buy this again
I’ve actually come up with a great hack using the Carnitas to make it into a really tasty easy Chinese Roasted Pork (CHA SIU)
BTW – TJ’s PINEAPPLE SALSA goes very well with this pork carnitas for tacos etc.
I tried Trader Joe’s “ROASTED GARLIC MARINARA” and found it to be quite decent. It has what you might call a slow cooked taste and its very tasty. The flavors in the sauce blend well together, the garlic and the spices well balanced. I don’t like overly homogenized smooth tomato sauces, I prefer a little chunkiness in them. This stuff has some chunkiness, all of which makes this sauce taste a little bit “homemade” against a sauce that was overly blended. I made a pasta dish using TJ’s new (really good) ORGANIC BUCATINI (great!) and the dish turned out quite good, the bucatini perfectly absorbing the sauce. OK I had added ground beef which made this into a meat sauce but even without anything extra, this marinara is flavorful. Of course some fresh basil will really step of the flavor if you have some. It worked well with gnocchi too. TJ’s ROASTED GARLIC MARINARA is $1.99 (24 oz jar) – and its still $1.99 ! (summer 2023)
Trader Joe’s ORGANIC POLENTA; cooked; ready to heat and serve. Gluten Free.
Ingredients: Water, Organic Corn Meal, Salt
Just in case you are not yet familiar with Polenta, it’s simple and delicious. Polenta is inexpensive, healthy, gluten free, and vegetarian. Its just coarsely ground corn. That’s it. This Organic Polenta from Trader Joe’s comes in a plastic tube. Its been precooked which save you about 45 minutes. It’s ready to slice up into 1/2″ slices which you grill up into crispy fried polenta rounds. This is really yummy and cheap. This is why polenta has been a staple of Italian “cucina povera” for centuries, very similar of course to “grits” here in the US. TJ’s tube of cooked polenta is convenient, shelf stable, and is only $1.99. One tube can easily make a dinner for two. We love it as an alternative to pasta. I recommend you pan fry it as being the best way to serve this. The package also says you can bake it. Any way to get it crispy. Please don’t consider microwaving as it also says on the package!. For polenta to be tasty it is best as crispy as possible, as this way it gets a really nice chewy “meaty” texture.
As shown in the first picture is how I made the polenta into dinner recently. I sautéed the slices in olive oil plus a little butter to help it brown better, for maybe 10 minutes a side – note, this is double the recommended time of 4-5 minutes on the package. Trust me, you want to get this very golden brown and delicious. I flipped it over and put a bit of mozzarella on each slice which melted as the other side cooked. When it was ready to serve, I plated it up and spooned over tomato sauce, in this case TJ’s Roasted Garlic Marinara sauce which is quite good by the way. I grated some extra cheese, Asiago all over. This made for a delicious Italian dinner along with a little salad and crusty bread. Dinner for two for about $4 bucks.
I always like to keep one of these shelf stable packages of TJ’s polenta in the pantry as it can make an easy, fast dinner for those times when you have “nothing” to eat in the house. A tube of this and a jar of sauce and you have dinner in 10 minutes. Not to mention Polenta’s perfect for Meatless Monday’s. Would I but this again? Yes I buy this regularly, its an excellent cheap TJ product and a great staple to have in your pantry.
Ground turkey is something I buy fairly frequently at Trader Joe’s as I find it a versatile ingredient. It’s a convenient protein to have on hand in the fridge, or freezer. Obviously also it has less fat and calories than ground beef, plus is much less expensive, all of which is why ground turkey is a big go-to ingredient for many people. Taste-wise however ground turkey is on the bland side and needs some jazzing up to be tasty. I have found it benefits from two things. One, deep browning. Getting it really browned improves its flavor (due to the Maillard effect). Number two: using lots of seasoning. One excellent match for ground turkey is TJ’s taco seasoning, the 79 cents “miracle” packet. Other good Trader Joe’s seasoning blends that match well with it are: TJ’s Cuban Style Citrus Garlic Blend seasoning, TJ’s Ajika Georgian Seasoning, ground cumin, black pepper and of course lots of garlic, ground or especially fresh chopped garlic. So my “secret” for ground turkey is I season it really, really generously, coating it completely, as the TJ ground turkey is pretty “wet” which make it’s hard to brown. I’ve found a good amount of dry seasoning coating on the outside gives it a drier surface that makes it brown more easily. So if you put a good deal of seasoning on the outside to provide a dry surface for pan grilling (add as little salt or no salt since the seasonings may have salt, check the package) it helps. I also try to minimally compress the ground meat even if making into a burger. I don’t compress the meat much either, as minimally as possible. I sprinkle the dry seasonings generously all over and gently lay it into a VERY hot cast iron pan with good tablespoon or two of olive oil or an oil and butter mix. I don’t touch or move it at all until the bottom side has turned quite brown which can take a good 6-8 minutes. If making turkey for tacos, I just lay it from the package (seasoned) into the pan and try to not break it up until it is done and very browned. This yields large chunks which I like. If you want to mix it with other ingredients like chopped veggies, then you can even add an egg and some binder (panko, breadcrumbs, etc) and then form that into patties.
Ground turkey recipes are all over the internet and found easily. Here’s mine for a fast turkey bean chili.
EASY TURKEY BEAN CHILI: Season turkey as described above, Cook in a hot pan in a nice slug of oilve oil (better still a mix of oil & butter). Cook until turkey is very browned on one side; then flip and add a chopped medium onion and ground cumin to taste. Sauté together until the onion is a lightly browned and fragrant. Add a few cloves of chopped garlic. Break up the turkey keeping a few large chunks for texture. Add a large tablespoon of Tomato paste, mix in and cook on low-medium heat for a minute. Add a can of drained red kidney (or black beans) then a can of Fire Roasted Tomatoes with Green Chiles. Rinse out the can with some water to get everything and add all that liquid. Simmer everything on low for about 20-30 minutes to let the flavors blend. Taste and adjust seasoning/salt if needed. Serve with rice with grated cheddar cheese on top. (Variation -Turkey Bean Chili Soup; this can easily become a soup instead of a stew, just add more liquid (chicken or beef broth or another can of tomatoes) and simmer together till done. )
The TJ ground turkey goes for about $4 a lb. The regular turkey is better overall. The more expensive all white meat ground turkey breast kind can turn out too dry unless you are super careful cooking it, and mix it with other ingredients to keep it moist. If you don’t use ground turkey within 2 days of purchase, put the package in the freezer, and do an overnight defrost in the fridge the day before you want to use it. Yes I know it has a 2 week “use by” date on the package but all ground meats are best used as fresh as possible, within a day or two. TJ’s dates are way too generous for me.
UPDATE: (April 2022, I noticed ground turkey has prices crept up about 50 cents due to rampant inflation)
This shape, “Gigli” is sometimes also called “Campanelle” (tower) a twisty corkscrew shape with a frilly edge. This is one of TJ’s premium pastas that go for a bit more than the regular Organic pastas they carry. This one goes for $2.99 for a 1.1 lb bag, a premium price but its a premium pasta. This is a high quality Organic Pasta made in Italy by a premium manufacturer. You can note by the closeup of the pasta, it has that rough exterior indicating it’s bronze die cut and the lighter color indicating it’s slow dried, like the best Italian pastas you might find at a specialty Italian grocery – and which probably sell for double or more than this.
The cook time is only 5-7 minutes and I would stop it at a minute under Al Dente for finishing with a sauce (which means maybe around 4 minutes). I cooked this pasta with a sauce of sautéed fresh cherry tomatoes, garlic, olive oil and feta cheese and everyone seemed to love it. My only minor complaint is when it was cooked some of the frilly edges detached into little stringy things, which look a bit weird but again this a very minor complaint. Taste wise this is another excellent quality pasta from Trader Joe’s. This corkscrew shape will be good with any sauce especially any sauce that will get into every nook and cranny of this shape. Though I haven’t tried it yet for CACIO E PEPE, I have a feeling they would be good with each other
RECIPE – EASY CHERRY TOMATO AND FETA CHEESE PASTA
Put up a large pan of salted water to boil for the pasta. In a large sauté pan, cook about 12-16 oz of cherry tomatoes (sliced in half) in a good amount of olive oil on med-high heat until the tomatoes start to soften up, about 5-7 minutes. Throw in about 4-5 cloves of minced garlic and cook for another few minutes and at the same time, I push the tomatoes to the side and put a good amount of FETA cheese cut into cube on the other side of the pan and cook on medium heat until they start to brown a little bit. Turn off the heat. Cook the pasta; check it for about a minute underal dente and toss the drained pasta into the pan with the sauce adding about a ladle of the pasta water. Cook for one minute until al dente and mix it all together. Top with a bit of more grated cheese (Parm, Pecorino, or Asiago), some fresh ground pepper and plate it up. Enjoy!
Traditional Italian pasta is made with only two ingredients, durum wheat semolina flour and water—a small amount of softer wheat flour is allowed by law, but Trader Joe’s Organic Italian Artisan Gigli Pasta is crafted with 100% organic durum wheat semolina sourced from farms in Puglia. Our supplier has been producing artisan-made pasta for more than 35 years. Most dried pasta are made in huge batches and dried quickly, from three to 12 hours. This Artisan Pasta is made in small batches, and dried at much lower temperatures for up to 24 hours, resulting in a more rustic texture that cooks to a delightfully al dente texture. Gigli, also known as Campanelle (translates to “bellflowers” or “little bells”), has a ruffled edge and hollow center, so it holds any sauce extremely well. Marinara? Carbonara? Just a bit of olive oil and shaved Parmesan? Any of these will do, deliciously.
This is the wild same Argentinian Red Shrimp TJ’s has but packaged up with seasoned butter for a ready-to-cook meal. Convenient, yes, but naturally you pay extra for said convenience. We made this and the finished dish with the sauce was very tasty, but honestly nothing I could not have done with maybe 5 minutes of little effort. This pack is $8 for a 9 oz portion which cooked, makes for two meager portions for 2 as a dinner. To make this into a full meal (for two) I served the shrimp with a few sides plus a salad and a little French bread. Follow the instructions on the package which are to thaw overnight in the fridge. After defrosting I used a thin knife to get it out of the package (actually a bit tricky) and tossed the whole mess into a hot nonstick pan with a little (extra) butter. These Red Shrimp cook fast – they will be done in about 1 1/2 minutes – so be careful not to overcook them if you want the shrimp to stay plump and juicy.
Frankly if you want to get more bang for your buck it’s easy to just buy a pound of shrimp and make a similar sauce. Buy the bag of frozen WILD RED ARGENTINIAN SHRIMP ($10.99) and just add some butter and seasonings. This package is convenient but not great value and its so easy to make shrimp and add a few things. Personally I probably won’t buy this again, I’ll just do it myself. Your call.
Need a recipe for a sauce? Here you go:
GINGER/GARLIC BUTTER SAUCE: Grate or finely chop 1/2″ of fresh ginger and 2-3 cloves of garlic (optional: a little grated fresh lemon peel too); Melt about 2 tablespoons of butter in a hot non-stick pan; Toss the garlic and ginger into. Sauté 30 seconds, then toss in your (defrosted) shrimp and cook tossing them for about 60-90 seconds just until the shrimp turn opaque (max, 2 minutes lest they will shrink up). As soon as they are opaque and pink. add the juice of 1/2 a lemon. Optional: if you like spice, add a small spoon of BOMBA or your favorite something spicy to taste. Add a pinch salt and pepper to taste. Garnish with chopped parsley or scallions. Serve with rice and/or crusty bread to mop up the tasty sauce.
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