Lemon Rosemary Salt
By The Canadian Living Test Kitchen
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This recipe makes 1 1/2 cup servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
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Per pinch: about |
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sodium |
48 mg48mg sodium |
This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.
Ingredients
- 1/4 cup fresh rosemary 1/4 1/4cup cupfresh rosemary
- 1/4 cup sea salt 1/4 1/4cup cupsea salt
- 2 tbsp grated lemon rind 2 2tbsp tbspgrated 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.
Source : Canadian Living Magazine: December 2006