I recently had a Thai-style coconut infused curried stir fry that was finished with a finishing salt. Not the most elegant sentence I have ever written, but that stir fry — amazing. And I was pretty sure that the little bursts of crunchy, salty, lime-y flavor were what made it. Looking around online, I saw that to make citrus-infused finishing salts, all you needed were salt and zest and an hour or so in a low-heat oven (to dry out the zest). We went with this recipe from Heidi Swanson (of course!) – and Jacob had a blast doing one of his favorite kitchen activities of all: zesting. Now that we have the salt, I’ll get working on re-creating the stir fry. In the meantime, we are enjoying it in guacamole and on veggies for tacos and sprinkled over coconut crusted tofu – and I suspect that it would make a nifty salted rim for a margarita … We’ll keep you posted :)
Lime-Infused Finishing Salt
(with thanks to Heidi Swanson)
1/2 cup flaky sea salt
2-3 tablespoons lime zest (use organic, unwaxed, carefully washed citrus – original recipe called for 1 tablespoon, but we just went for it with the zester!)
Mix together the zest and the salt very well. Lay them out on a parchment-covered baking sheet, and bake at 225 degrees F for a little over an hour, until the zest pieces crumble between your fingers. You can pulse in the food processor once or twice – we opted just to crumble it a bit with our fingers.
Keeps for a couple months in an air-tight jar.