We’ve been playing around with salt around here at Casa Stacie, making our own flavorful seasonings to spice up even the most basic recipes in our repertoire. Since we’ve caught the bug, there always seems to be a collection of special salts in tiny bowls on the kitchen counter and we make sure to keep them in easy reach so we can grab a pinch as we’re cooking, tossing a salad, dressing pasta.
All you need is a little good quality salt of your choice and a bit of imagination. You can easily dry any sorts of leafy herbs within seconds in your microwave and crumble them into salt. We like to use this method to make celery salt with leftover leaves from a head of celery, but you can use pretty much anything to flavor up your salt: from matcha green tea, to sichuan peppercorn, ground dried porcini, fennel and crushed red pepper, or our newest favorite meyer lemon (supplied by my mom’s tree). The heavenly hint of meyer lemon you get when seasoning with this salt adds an extra dimension to a green salad with a tangy dressing, to fish or poultry or really to anything calling out for a little extra zing. How about lemon or lime salt for the rim of your margarita glass? …. that’s what I’m talking about!
The main thing with DIY flavored salts is to make sure your salt mixture is bone dry if you are planning to store it in a jar. If you have concerns about moisture you can dry your custom salt on a cookie sheet at 200 degrees for an hour or even store it in the freezer. We prefer to keep things easy peasy by making tiny batches and leaving our salts open to the air to avoid any storage issues. Once we use up one flavor, we know it’s time to dream up another.
1 Minute Meyer Lemon Salt
- This has to be one of the fastest “cooking” projects around — just zest your lemon with a microplane grater, stir it into some kosher salt and it’s ready to use. It will keep for several weeks on your counter.
- Choose an unwaxed lemon and make sure to scrub it well before zesting.
- If you do not have a microplane grater, remove the outermost layer of peel — yellow only, avoid the white pith — and mince it as finely as you can.
- We like a ratio of about 1 teaspoon of zest (about 1 small lemon) to 2 tablespoons of salt, but you can play around with the proportions to suit your own tastes.