Would you like to take your culinary endeavors to new heights of deliciousness?
I’ve got quite the deal for you!
I got inspired to make this fabulous Lemon Rosemary Sea Salt a few months ago, after my daughter returned from visiting friends in Italy. She had brought back a few fun gifts, one of them being a jar of Italian sea salt infused with rosemary. It was fantastic sprinkled on just about everything and though I used it sparingly, I was pinching up the last little bit far too quickly. I knew I could probably find this delicious, gourmet salt at some fancy Italian specialty shop but I decided to figure out how to make my own. After a bit of experimenting, I think I’ve got the technique mastered!
We grilled an inexpensive grocery store steak last weekend, nothing special or out of the ordinary . I sprinkled the meat liberally with this Lemon-Rosemary Sea Salt along with lots of freshly cracked black pepper and it was honestly, one of the best steaks I’ve had in quite a while. I’ve scattered it on roasted veggies, chicken, salmon, even on baked potatoes. A pinch as a finishing touch on a soup or sauce is delightful. Rosemary-Lemon Sea Salt also adds a delightful, bursting-with-flavor crunch when scattered on focaccia, baguettes or sandwich rolls just before baking.
But here’s the best news: good sea salt can be fairly pricey and though it’s definitely worth the expense, it can be a strain on the grocery budget. This recipe calls for a combination of kosher salt (very cheap) along with the sea salt. The kosher salt is combined with fresh rosemary and lemon zest, then pulsed in the food processor . After it’s perfectly combined, the more expensive, flaky sea salt is added to give wonderful texture and depth of flavor (thus stretching out the more expensive salt while adding fabulous flavor). The final step is a slow roast in the oven to seal in the flavor and dry the rosemary and lemon zest. The result: oh my! Amazing deliciousness that you won’t want to be without ever again!
- 2 cups kosher salt
- ½ cup fresh rosemary, packed
- finely zested lemon peel, just the yellow part,from 1 large or two small lemons, finely zested, I like to use one of these zesters for both the lemon and the orange
- 1 ½ cups flaky sea salt (I used one 9 ounce box of Maldon Sea Salt which was a bit more than 1½ cups.)
- Put the rosemary leaves, lemon zest and kosher salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand). Add the flaky sea salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet and bake at 150˚F for 1 hour, stirring once or twice, then transfer to jars with tight fitting lids. Keeps indefinitely.