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Whether you use lemon, lime, or even blood orange, this finishing salt is delicious on cooked fish or salads with a drizzle of olive oil.

Elizabeth Colling
This Story Originally Appeared On sunset.com

Gallery

Yunhee Kim; Styling: Kelli Ronci

Recipe Summary

rest:
8 hrs
total:
15 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix salt and zest in a bowl; work zest into salt with your fingers to release oils and flavor. Spread on a baking tray. Air-dry until dried completely, 8 hours to overnight.

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  • Note: Zest's color will fade over time, but this won't affect taste.

  • Make ahead: 2 months, kept airtight at room temperature.

  • Bottle it: 4-oz. jam glass jar, $57; specialtybottle.com; BambooImportsMN 5-in. oval bamboo spice/salt spoons, $8 8/10; amazon.com

  • Note: Nutritional analysis is per 1/4 tsp.

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