

Calamondin, Lemon & Rosemary Salt
Prep time
Cook time
Total time
Dried calamondin (citrus) peels make then perfect addition to this flavored salt.
Author: My Delicious Blog
Recipe type: Spices
Cuisine: Spices
Serves: 1.5 cups
Ingredients
- ½ c. sea salt
- ½ c. Maldon salt (reserve ¼ c.)
- 2 Tb. fresh rosemary leaves
- Zest or peel of 1 small lemon
- 1 Tb. calamondin (or orange) peels
Instructions
- Heat oven to 150 degrees.
- Line a baking sheet with parchment paper.
- Place sea salt and ¼ c. of the Maldon salt into a food processor.
- Add the rosemary leaves, lemon zest and calamondin (or orange) peels.
- Pulse several times to combine the ingredients. When it looks like everything is incorporated and minced, transfer to a small bowl.
- Add the remaining ¼ c. Maldon and stir throughout the mixture.
- Pour the mixture into the prepared baking sheet.
- Place in oven to dry out the salt mixture for about 20 minutes.
- Remove from oven and cool thoroughly before transferring to an airtight container.
Notes
1) If using orange peels (not calamondins), be sure to just get the outer orange peel/zest and not the white part, which can be bitter.
2) If you don't have access to Maldon, sea salt or fleur de sel, kosher salt makes a fine substitute.
2) If you don't have access to Maldon, sea salt or fleur de sel, kosher salt makes a fine substitute.
Your so right about the salt analogy “Technicolor vs black and white”. I had no idea you could do this with salt, but why not. I thought my options were limited to iodized salt, sea salt, and lemon salt. It’s a whole new world!
Gosh, I didn’t know my post would be so life-changing for you, Joe 🙂 Hope you give it a try!