Recipe: Lemon Salt
A DIY pantry staple that's great atop salads, flaky fish, or even rimming rocks glasses, from Chef Bridget Charters of Hot Stone Society in Seattle.
- 1 lemon, washed and dried
- 1 cup kosher or sea salt
- Using a sharp knife, shave large pieces of lemon peel off the lemon making sure to avoid any white pith.
- If you do have white pith, trim if off, then mince the peel.
In a food processor, process the peel and salt until it's powdery.
Spread the lemon salt on a tray and allow to dry until all moisture is gone, about 2 days; store in an airtight container.