Lemon Rosemary Salt Blend
For a tasty spice rub, use about 1 tablespoon per pound of meat, poultry or fish.
Ingredients
Makes 3/4 cup seasoned salt
- ¼ cup (73 g) coarse sea salt or kosher salt [Diamond is my recommended brand]
- 1 tablespoon (15 g) turbinado raw sugar
- 1 tablespoon (15 g) crumbed red chile flakes
- 2 tablespoons (30 g) chopped fresh rosemary
- 1 tablespoon (15 g) black peppercorns
- 1 tablespoon (15 g) fennel seeds
- 1 tablespoon (15 g) coriander seeds
- 1 lemon
Instructions
- Mix the salt, sugar, chili flakes and rosemary in a bowl.
- Grind the peppercorns, fennel and coriander seeds in a small spice grinder. Stir into the bowl.
- Peel the lemon thinly with a vegetable peeler, avoiding the white pith as much as possible. Slice the peel into thin matchsticks, then slice crosswise to make tiny squares.
- Stir the lemon into the salt mixture. Spread out on a rimmed baking sheet in one layer. Let the mixture dry for a day or two before packing into a small jar.
Notes
- Seasoned salt will keep 3-4 months. Be sure to store in a sealed jar.
Nutrition
Serving: 1teaspoonCalories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSodium: 1777mgFiber: 1gSugar: 1g
