The roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary. When combining a salt with a flavoring that is a little more moist like roasted garlic or citrus, you will need to dry it out in the oven for a short period.
I must admit out of my three, I fell in love with my roasted garlic salt; the flavor is more complex than your average garlic salt and is epic on french fries. The meyer lemon salt is more mild but perfect for fish, chicken, and basically anything that needs a hint of citrus. The shiitake version has a very distinct aroma and would be delicious sprinkled on a soup or any dish with mushrooms. Pick up a box of kosher salt at your local market and start concocting your very own flavored salts this holiday season.
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1 head of garlic
1 teaspoon olive oil
1 cup of kosher salt
- Preheat the oven to 400ºF.
- Place the garlic on tin foil, drizzle with the olive oil. Wrap up the garlic and place in the oven.
- Cook for about 30-40 minutes until the garlic cloves are soft.
- Once the garlic has cooled, squeeze out the roasted garlic and stir in the salt. Using a fork or your fingers, gently mix the salt and garlic in large shallow oven-proof glass dish. Try to break up the salt as much as possible.
- Preheat the oven to 200ºF. Place the garlic salt in the oven to dry out about 20-30 minutes.
- Once the moisture has been removed and it has cooled, use a fork to break up the salt.
- Package in small jars.
Makes about one cup of garlic salt.
- Condiments/Sauces, Other
3 lemons (preferably meyer)
1 cup kosher salt
- Zest three lemons in a shallow oven-proof dish. Mix salt in with the lemon.
- Juice one lemon into the salt. Mix the salt, lemon zest, and lemon juice. Be sure to use a fork or your fingers to break up the salt as much as possible.
- Preheat the oven to 200ºF. Place the lemon salt in the oven for about 20-25 minutes to dry out the salt.
- Wait for the salt to cool and use a fork or your fingers to break up salt.
- Package up the salt in small jars.
Makes about 1 cup of salt.
1 ounce of dried shiitake mushrooms
1 cup of kosher salt
- Using a powerful food processor, finely dice the shiitake mushrooms.
- Once diced, in a large bowl add the shiitake mushrooms and the salt. Mix well.
- Package the salt in small jars.
Makes a little over a cup of salt.