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Since beginning the Autoimmune Protocol I’ve come to a new appreciation for salt. It’s such a simple mineral, but there are so many ways it impacts our health. To name just a few, salt helps us maintain electrolyte balance, it helps us contract our muscles, it helps stimulate our adrenal glands, and it helps us produce stomach acid. Salt, importantly, also makes our food extra tasty.
Although I’ve learned lots about food and health over the last several years, the tasty part of salt, more than the health part of salt, is what inspired this recipe. On the AIP many of the spices and flavorings we normally rely on to make yummy dishes are eliminated. That’s where a new found love for finishing salts entered my world. Pre-AIP I would have never bothered to discover all ways that infusing a little flavor into a high-quality sea salt could bring a dish to life, but now I’m all about finishing salts. There are endless combinations, but I’ve come to especially like citrus-herb flavorings with my salts. You can enjoy these salts sprinkled on so many dishes. Plus, they make beautiful handmade gifts!
- ½ cup high-quality sea salt, divided (I like Maldon)
- 1 tbsp citrus zest
- 1 tbsp chopped fresh herbs
- Preheat oven to 200 degrees F.
- Line a baking sheet with parchment paper.
- Place ¼ cup salt into a bowl. Add the remaining ¼ cup salt, citrus zest, and herbs to a food processor, coffee grinder, or high-powered blender. Pulse for a few seconds, until the herbs are ground and strong aromas of citrus and herb are released.
- Mix the citrus-herb into the plain salt. Spread salt onto baking sheet. Bake for 30 minutes or until salt is dry. Allow to cool.
- Using your hands break salt into fine particles and pour into clean, airtight storage jars.
grapefruit and mint
lemon and thyme
orange and rosemary
All great on seafood, poultry, and pork or for roasted veggies.