Lemon Rosemary Salt
This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.
Servings: 1/2 cup (125 mL)
Ingredients:
From top: Porcini Salt; Saffron Salt; Lemon Rosemary Salt
Photography by Edward Pond
| Nutritional Info | |
| Per pinch: about | - |
| cal | 0 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 0 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 48 mg |
-
1/4 cup (50 mL) fresh rosemary leaves
1/4 cup (50 mL) sea salt
2 tbsp (25 mL) grated lemon rind
Preparation:
Coarsely chop rosemary. In clean spice or coffee grinder, pulse together rosemary, salt and lemon rind, in 2 batches, until combined. Spread on parchment paper–lined rimmed baking sheet; bake in 225°F (110°C) oven until dry, about 10 minutes. Let cool.
Break up dried salt. Store in airtight container in cool dark place for up to 1 month.
Break up dried salt. Store in airtight container in cool dark place for up to 1 month.
Source
Canadian Living Magazine: December 2006
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