As some of you may know already, I am not a big fan of salt. Whenever I read a recipe and it calls for say 1 tsp of salt, I usually cut the measure by half or do without it all together. Some may think this is a mistake on my part, but I feel that with so many ‘hidden’ forms of salt in our food, do we really need to add more? Sometimes small changes can made a positive difference.
I came across a recipe which I believe may solve 2 problems. Lemon salt can be used to season a wide range of seafood dishes. It adds another flavour dimension, whilst cutting down the amount of sodium intake – just use the same volume as called for in your recipes. Plus, if you make in bulk and raid your craft cupboard, you will always have a last minute foodie gift.
- Preheat your oven to the lowest possible setting.
- Mix the ingredients, make sure to avoid any lumps of zest.
- Spread the salt mixture evenly on a lined baking sheet.
- Bake for about 20 mins or so, until the salt is dry.
- Remove from the oven and set aside to cool.
- If you want a finer finishing salt, blitz in a food processor or in a pestle and mortar until the salt reaches the consistency you require.
- Store the salt in an air tight container. It should keep well for about 8-10 weeks.