Very elegant presentation. Salt was flavorful and light. Next time I may add a touch more rosemary so the herbal flavor doesn't get lost in the lemon zest. I sprinkled it over roasted fingerlings, steamed asparagus, and served with Halibut Meuniere.
Lemon-Rosemary Salt
One teaspoon of this herb-enhanced salt has 600 milligrams less sodium than a teaspoon of kosher salt. So if you're seasoning a dish serving four with 1 teaspoon of this blend, for example, you shave 150 milligrams of sodium per serving. Vary the rinds and herbs used; try grated orange rind and fresh thyme or grated lime rind and cilantro for other combinations.
Yield: 2 tablespoons (serving size: 1 teaspoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 2
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 0.5g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1255mg
- Calcium: 5mg
Ingredients
- 8 teaspoons grated lemon rind (about 2 large lemons)
- 4 teaspoons kosher salt
- 1 teaspoon finely chopped fresh rosemary
Preparation
- 1. Combine all ingredients in a mini chopper; pulse 5 times or until well blended.
- Note: Table salt contains 2,360 milligrams of sodium per teaspoon. Kosher salt contains 1,881 milligrams of sodium per teaspoon.
Lemon-Rosemary Salt Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Rosemary, Lemon, and Garlic Rub
Real Simple -
Preserved Lemons with Rosemary
Coastal Living -
Citrus Salt
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