Options

Format:
Include:
PRINT
See more
Herb-Seasoned Salt

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.

Cooking Light MARCH 2007

  • Yield: 4 servings (serving size: about 1 3/4 teaspoons)

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.

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
advertisement

Go to full version of

Herb-Seasoned Salt recipe

advertisement