Flavored Salt
Print Recipe
Cooking trends come and go. (See ya later, truffle everything.) But it’s fine by us that flavored salts are here to stay, which is why we decided to create three bold flavors of our own: tart lemon, earthy mushroom and spicy chile. Each takes just 10 minutes to prepare and can be used in place of plain old salt to season anything from meat or fish to pasta or grilled veggies. So clear some space on your spice rack for one or all three. And if you’re feeling generous, a jarful makes a tasty edible gift for any home cook.
Ingredients
Lemon Salt
½ cup kosher salt
5 lemons, zested (preferably Meyer lemons)
Chanterelle Salt
⅓ cup dried chanterelle mushrooms
½ cup kosher salt
Chile Salt
5 dried guajillo, chipotle or New Mexico chiles
½ cup kosher salt
Directions
1. Make the Lemon Salt: In a small bowl, mix the salt with the lemon zest to combine well. Spread out the mixture on a baking sheet and let rest for 5 to 7 minutes (this helps the salt absorb some of the moisture from the zest so that the mixture stays dry). Store in an airtight container for up to two months.
2. Make the Chanterelle Salt: In the bowl of a food processor, pulse the dried mushrooms until they form a powder. Add the salt and pulse to combine. Store in an airtight container for up to two months.
3. Make the Chile Salt: In the bowl of a food processor, pulse the dried chiles until they form a powder (some chunks are OK). Add the salt and pulse to combine. Store in an airtight container for up to two months.
Lemon Salt
84 calories
1g fat
27g carbs
3g protein
7g sugars
Chanterelle Salt
7g calories
0g fat
1g carbs
0g protein
0g sugars
Chile Salt
90 calories
1g fat
20g carbs
4g protein
12g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.