Lemon Rosemary Salt Blend
Serves 1630 mins prep40 mins cook
For a tasty spice rub, use about 1 tablespoon per pound of meat, poultry or fish.
0 servings
What you need
Instructions
1 Mix the salt, sugar, chili flakes and rosemary in a bowl. 2 Grind the peppercorns, fennel and coriander seeds in a small spice grinder. Stir into the bowl. 3 Peel the lemon thinly with a vegetable peeler, avoiding the white pith as much as possible. Slice the peel into thin matchsticks, then slice crosswise to make tiny squares. 4 Stir the lemon into the salt mixture. Spread out on a rimmed baking sheet in one layer. Let the mixture dry for a day or two before packing into a small jar.View original recipe