Citrus Salt
Photo: Yunhee Kim; Styling: Kelli Ronci
Whether you use lemon, lime, or even blood orange, this finishing salt is delicious on cooked fish or salads with a drizzle of olive oil.
How to Make It
Step 1
1
Mix salt and zest in a bowl; work zest into salt with your fingers to release oils and flavor. Spread on a baking tray. Air-dry until dried completely, 8 hours to overnight.
Step 2
2
Note: Zest's color will fade over time, but this won't affect taste.
Step 3
3
Make ahead: 2 months, kept airtight at room temperature.
Step 4
4
Bottle it: 4-oz. jam glass jar, $57; specialtybottle.com; BambooImportsMN 5-in. oval bamboo spice/salt spoons, $8 8/10; amazon.com
Step 5
5
Note: Nutritional analysis is per 1/4 tsp.
Ingredients
1 cup flake salt, such as Maldon, or coarse salt
3 tablespoons citrus zest (any kind)
Directions
Step 1
1
Mix salt and zest in a bowl; work zest into salt with your fingers to release oils and flavor. Spread on a baking tray. Air-dry until dried completely, 8 hours to overnight.
Step 2
2
Note: Zest's color will fade over time, but this won't affect taste.
Step 3
3
Make ahead: 2 months, kept airtight at room temperature.
Step 4
4
Bottle it: 4-oz. jam glass jar, $57; specialtybottle.com; BambooImportsMN 5-in. oval bamboo spice/salt spoons, $8 8/10; amazon.com
Step 5
5
Note: Nutritional analysis is per 1/4 tsp.
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