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.
8 teaspoons grated lemon rind (about 2 large lemons)
4 teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
How to Make It
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.
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.
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