Preserved Lemon and Scallion Salsa

This is the easiest thing in the world to make, and is absolutely delicious, elevating any plain fish course or roast chicken to sublime heights. If you have any left -- which I doubt as people tend to dollop it on their plates generously -- it would make a nice addition to a vinaigrette or add flavor to tuna salad.

Makes about 1/2 cup of salsa.

1/2 a preserved lemon, rinsed and chopped finely (or a few slices of this.)

6 scallions, finely chopped

1 small red chili, finely chopped (I used Fresno)

Juice from 1 lemon

1/4 tsp cumin powder

Combine all of the ingredients and let sit for 30 minutes before serving.

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