Rosemary Lemon Sea Salt Recipes

ROSEMARY-LEMON SEA SALT

Rosemary-Lemon Sea Salt image

Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. -Shelley Holman, Scottsdale, Arizona

Provided by Taste of Home

Time 5m

Yield about 2/3 cup.

Number Of Ingredients 3

Ingredients

1/2 cup sea salt, fine grind
1 tablespoon grated lemon or orange peel
1 teaspoon minced fresh rosemary or thyme

Steps:

In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.

Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY THYME SALT

Rosemary Thyme Salt image

Provided by Food Network

Time 5m

Yield About 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup flaked sea salt
3 tablespoons dried rosemary, crumbled
2 tablespoons dried thyme, crumbled
1 lemon, zested

Steps:

Combine the sea salt, rosemary, thyme and lemon zest. Use on savory or sweet foods, such as roast chicken or sugar cookies.

CHICKEN WITH ROSEMARY AND LEMON SALT

Chicken with Rosemary and Lemon Salt image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Steps:

Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
Rinse the chickens inside and out and dry well.
Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

LEMON-ROSEMARY SALT

Lemon-Rosemary Salt image

Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container.

Provided by Chef Kate

Categories European

Time 6m

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves, peeled and minced
1 garlic clove, peeled
1 cup coarse salt
2 lemons, zest of, minced
1 tablespoon rosemary, fresh, minced
1/2 teaspoon black pepper, freshly ground

Steps:

Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.

Nutrition Facts : Calories 18.3, Fat 0.2, SaturatedFat 0.1, Sodium 113175.8, Carbohydrate 4, Fiber 0.7, Sugar 0.1, Protein 0.7

ROSEMARY-LEMON SEA SALT RECIPE

Rosemary-Lemon Sea Salt Recipe image

Provided by á-5080

Number Of Ingredients 3

Ingredients

1 cup (220 grams) coarse sea salt
3 tablespoons fresh rosemary leaves finely chopped
Zest of 1 lemon grated

Steps:

Preheat the oven to 110 degrees C (230 degrees F). Zest the lemon and finely chop the rosemary (leaves only, discard the stem). Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed. Taste and increase the amount of flavorings, if desired. Transfer the mixture to a baking sheet and bake for 15-20 minutes. Remove it from the oven and, if there are any lumps, pulse it in the food processor again. Let it cool for 5 minutes and store the rosemary-lemon sea salt in an airtight container or in a glass jar with a tight-fitting lid. Ideally, let it sit at least a day before using. The intensity of flavor will diminish over time, but it can last up to a year.

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