Flavored Salts

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Flavored salts are a great way to punch up the flavor of a dish. I mostly use them as a finishing salt, but will also use them in a dish as well, particularly sprinkled on veggies or meat before roasting.

Kosher salt works well for these recipes because the cost is economical and the salt is flaky and course, but you can also use fleur de sel or Maldon salt.

Because I used fresh herbs from my garden and other wet ingredients, such as vanilla beans and lemon juice, I used the oven to dry the salts out to make them shelf stable. Once you remove them from the oven, use a fork to break up the hardened salts and transfer to an airtight container. Or add the salts to a glass jar with a pretty tag and they make excellent gifts!

The salts will last indefinitely, but the flavor will be best when used within 6 months.


 Lemon Sage Salt

  • 1 cup kosher salt
  • 2 tablespoons finely minced fresh sage
  • 1 tablespoon lemon zest
  • Juice of half a lemon

Preheat the oven to 200º. Mix salt, sage, lemon zest and juice together in a bowl or large mixing cup, making sure everything is well incorporated.

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Spread the salt mixture on a foil-lined sheet pan and bake for 25-30 minutes, or until the salt is thoroughly dried.

Use the lemon sage salt on roast chicken or turkey, roasted spring vegetables or as a finishing salt to butternut squash ravioli.

Rosemary Salt

  • 1 cup kosher salt
  • 2 tablespoons finely minced fresh rosemary

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Preheat the oven to 200º. Thoroughly mix the chopped rosemary and salt together in a bowl and spread it on a foil-lined sheet pan. Bake for about 20 minutes, until the herbs are fully dried.

This salt is fantastic paired with lamb, either applied prior to roasting or grilling or as a finishing salt for grilled or roast lamb. This would also be a great finishing salt to a perfectly grilled steak. Use this salt on roasted winter vegetables or give mashed potatoes a nice herbal kick.

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Lemony Lemon Thyme Salt

  • 1/2 cup kosher salt
  • 1/2 tablespoon fresh lemon thyme or English thyme, finely minced
  • 1 tablespoon lemon zest
  • Juice of half a lemon

Preheat the oven to 200º. Thoroughly mix the ingredients together in a bowl and spread it out on a foil-lined sheet pan. Bake for about 30 minutes, until the salt is fully dried.

This salt will pair well with roast chicken, or added to spring or summer veggies, particularly summer squash, before grilling. This would also be lovely sprinkled on a fresh summer tomato tart or a caprese salad.

 

 

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