Citrus Salts
Photography by Victor Protasio
Recipe by Kelsie Schrader
You already know that salt wakes up flavors, but did you realize you can give it an extra boost by adding mix-ins? We started by cutting some with citrus zest (yum!), then experimented with all sorts of herbs and spices. It’s as easy as mixing everything together, spreading it on a parchment-lined baking sheet, and letting it dry for about 8 hours. Then pack your creation in a jar and store it at room temp—it’ll last for a few months. These four combos will get you started.
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Ingredients
Orange Ginger
- 1/4 cup kosher or flaky salt
- 2 tsp. orange zest
- 1 tsp. grated fresh ginger
Lemon Rosemary
- 1/4 cup kosher or flaky salt
- 2 tsp. lemon zest
- 1 tsp. finely chopped fresh rosemary
Chile Lime
- 1/4 cup kosher or flaky salt
- 2 tsp. lime zest
- 1 tsp. chile powder
Grapefruit Thyme
- 1/4 cup kosher or flaky salt
- 2 tsp. grapefruit zest
- 1 tsp. fresh thyme leaves
Preparation
Orange Ginger
Use It On: Grilled salmon, seared tofu, salad dressing
Lemon Rosemary
Use It On: Chicken salad, roasted potatoes, steamed asparagus
Chile Lime
Use It On: Popcorn, the rim of a margarita, fresh mango or pineapple
Grapefruit Thyme
Use It On: Grilled whitefish, avocado toast, the rim of a greyhound cocktail
