Best 5 Rosemary Lemon Sea Salt Recipes
In the realm of culinary delights, tantalizing taste buds with a symphony of flavors is an art form, one that requires the perfect balance of ingredients to create a dish that resonates with the senses. Among these culinary treasures, the marriage of rosemary, lemon, and sea salt takes center stage. This trio of flavors, each possessing distinct characteristics, comes together to form a harmonious blend that elevates ordinary dishes to extraordinary culinary experiences. With its aromatic essence, rosemary adds a woodsy, slightly minty note, complemented by the bright and tangy zest of lemon, and finally, the savory and mineral-rich sea salt, which adds a subtle depth of flavor to the mix. Whether sprinkled on roasted vegetables, grilled meats, or even freshly baked bread, rosemary lemon sea salt has the power to elevate the simplest of ingredients, transforming them into culinary masterpieces.
Let's cook with our recipes!
ROSEMARY-LEMON SEA SALT
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
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
Provided by Food Network
Time 5m
Yield About 1 cup
Number Of Ingredients 4
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
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
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
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
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
Provided by á-5080
Number Of Ingredients 3
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.
Tips:
- Always use fresh rosemary and lemon zest for the best flavor.
- If you don't have a food processor, you can chop the rosemary and lemon zest by hand.
- Be sure to measure the salt accurately. Too much salt will make the mixture too salty, while too little salt will not provide enough flavor.
- Store the rosemary lemon sea salt in an airtight container in a cool, dry place.
- Use the salt to season grilled chicken, fish, vegetables, and more.
Conclusion:
Rosemary lemon sea salt is a versatile and flavorful seasoning that can be used to add a bright, citrusy flavor to a variety of dishes. It is easy to make and can be stored for several months. With its combination of rosemary, lemon, and sea salt, this seasoning is sure to become a favorite in your kitchen.
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