Recipes by Heidi Swanson
Photo: Andrew Purcell
Infusing sea salt with a blend of fragrant herbs, citrus, veggies and spices is a great way to add a layer of complexity to just about any meal. Sea salt blends are surprisingly simple to make and a fun way to unleash your creativity in the kitchen! They also make lovely gifts.
Because herb and spice infused salts can be used in so many dishes, from vegan, vegetarian and meat the flavor combinations are endless.
Kale Lemon Salt
Makes 2/3 cup
Ingredients:
4 to 5 kale leaves, stems and center ribs removed, rinsed, and patted dry
1 sheet nori seaweed (6″x6″)
1/4 cup walnuts, chopped
Zest of 1 lemon
1/4 cup flaky sea salt, such as Maldon
Directions:
Active time: 10 minutes
Total time: 30 minutes
Preheat oven to 300° with racks in the top and bottom third. Line 2 baking sheets with parchment paper. Arrange kale in a single layer on 1 prepared baking sheet, and the nori, walnuts, and zest on the other, keeping ingredients separate. Bake until ingredients are nicely toasted, about 15 minutes for the walnuts, lemon, and nori and 20 to 25 minutes for the kale.
Let cool to room temperature. Using a food processor fitted with a metal blade, pulse nori, kale, and walnuts until finely ground. Transfer to a bowl and stir in the baked zest and salt. Transfer to an airtight jar. Store up to 2 months.
Zesty Citrus Salt
Makes 3/4 cup
Ingredients:
1/2 cup flaky sea salt, such as Maldon
1 Tbsp. grapefruit zest
2 tsp. orange zest
1 tsp. lemon zest (preferably Meyer)
1/2 tsp. ground fennel seed
Directions:
Active time: 10 minutes
Total time: 30 minutes
Preheat oven to 300°. Line a baking sheet with parchment paper. In a medium bowl, mix salt with grapefruit, orange, and lemon zests, working zest into salt to eliminate clumps. Add fennel and spread across prepared baking sheet. Bake until zest is completely dried out, about 15 minutes (it should crumble when pinched). Let cool to room temperature, then transfer to an airtight jar. Store up to 2 months.
Hazelnut Spice Salt
Makes 1/2 cup
Ingredients:
1/4 cup flaky sea salt, such as Maldon
Zest of 1/2 orange
1/4 cup hazelnuts, toasted
1 Tbsp. light brown sugar
1 tsp. finely ground espresso beans (optional)
3/4 tsp. ground cinnamon
1 tsp. poppy seeds (optional)
Directions:
Active time: 10 minutes
Total time: 30 minutes
Preheat oven to 300°. Line a baking sheet with parchment paper. In a medium bowl, mix salt and zest, working zest into salt to eliminate clumps. Spread across prepared baking sheet and bake until zest is completely dried out, about 15 minutes (it should crumble when pinched).
Let cool to room temperature. Using a food processor fitted with a metal blade, pulse the zested salt, hazelnuts, brown sugar, espresso beans (if using), and cinnamon until mixture resembles a coarse sand. Transfer to an airtight jar and stir in poppy seeds (if using). Store up to 2 months.
