Herb-Seasoned Salt
This gremolata-like finishing salt offers a great way to use up leftover bits of herbs. Try it with rosemary, thyme, or oregano in place of parsley. Use it on grilled shrimp, chicken, or fish.
Yield: 4 servings (serving size: about 1 3/4 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 2
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 0.5g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 236mg
- Calcium: 5mg
Ingredients
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon rind
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Preparation
- Combine all ingredients.
Herb-Seasoned Salt Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Mediterranean Herb Rub
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Anchovy and Herb Marinade
Sunset -
Herb Pesto
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