This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.
- Portion size 125 servings
- Credits : Canadian Living Magazine: December 2006
- 1/4 cup fresh rosemary
- 1/4 cup sea salt
- 2 tablespoons grated lemon rind
MethodCoarsely 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.
Nutritional facts Per pinch: about
- Sodium 48 mg