Lemon Rosemary Salt Lemon Rosemary Salt

Flavoured salts 150 Image by: Flavoured salts 150 Author: Canadian Living

This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.

  • Portion size 125 servings
  • Credits : Canadian Living Magazine: December 2006



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.

Nutritional facts Per pinch: about

  • Sodium 48 mg
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Lemon Rosemary Salt