February 24, 2013
Here is a simple recipe for preparing a citrus salt that you can use on seafood, chicken, meats, potatoes (any vegetables really), rice, pasta and in your salad dressings. We love it on our popcorn too! I use so much citrus to prepare my jams, and this is a great way for me to make sure that the zest does not go to waste. Make sure your citrus is not treated with pesticides and be sure to scrub it well and dry before zesting. I use the microplane zester myself. You can vary the amounts of citrus for your taste, I happen to like it heavier on the lemony side.
Yield 3 Eight oz jars plus 1 four ounce jar
2 Tablespoons Meyer Lemon Zest
1 Tablespoon Orange Zest
1 Tablespoon Lime Zest
1 lb Kosher Salt
Grate your citrus separately. Place on cookie sheets lined with parchment. Spread the zest out and allow to air dry overnight. Depending on how humid your house is, the zest should be dry within 12 to 14 hours. I prefer not to place the zest in the oven to dry. Measure the citrus zest according to the recipe above, then place in the food processor to break down to the size bits you prefer (I like mine larger). Pour the zest into a bowl with the one pound of kosher salt. Mix by hand until incorporated. Place your citrus salts into the jars and place the lids on tight. The salt will stay fresh for use for at least 5 months.