Specialty salts are a great way to add a lot of "wow" to a dish. Some are easier to make than others, but making a citrus salt is a really good and easy way to get introduced to the concept. In this example, I am using lemon and kosher salt, but you can switch both up. If you switch the citrus fruit, keep in mind the size of the fruit and try to keep the overall amount of the zest the same. Switching the salt can have a huge effect - the large pyramid shaped crystals in Maldon salt will really change the texture on the tongue, while a coloured salt like a Hawaiian red will have an interesting visual effect.
You will need:
250ml / 1C kosher salt
2 lemons
Method:
- set the oven to 150F
- using a microplane, zest the lemons
- rub the zest into the salt well with your hands
- spread the salt out on a baking sheet
- place the salt in the oven for 30 minutes until completely dry
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