Recently, Kalyn shared her recipe for Rosemary Salt, part of her Holiday Cooking With Herbs, a special Weekend Herb Blogging event. That reminded me of the Citrus Salt I made last week to use in my Pork Stew With Orange And Fennel. An easy recipe, this fragrant salt would make a nice gift for someone. I used sea salt, but one could easily use kosher or gray salt. The recipe calls for orange, lemon, and lime zest, but you can make it entirely with only one type of citrus zest. It tastes wonderful sprinkled on fish or chicken.
Citrus Salt (Michael Chiarello)
1 Tablespoon minced lemon zest
1 Tablespoon minced lime zest
1 Tablespoon minced orange zest
1/2 cup sea salt, kosher salt or grey salt
Preheat oven to 200F. In a small bowl, stir together all the ingredients, then spread the mixture on a small rimmed baking sheet. Place in the oven to dry for 2 hours. Remove from the oven and let cool completely.
Pour the mixture in a mini processor and process until finely and evenly ground. Store in a tightly covered jar for up to 2 months.