Citrus Salt is perfect on just about anything, from roast chicken to turkey burgers to fresh fish or shellfish. It’s a lovely finishing salt for a salad, as well. The combination of lime and orange zest with the fresh sage makes for a light but flavor-packed salt you’ll find yourself reaching for again and again.
Be sure to wash your citrus well, and use a fine grater like a microplane to make sure you only get the colored zest and none of the bitter white pith. You can also use lemon zest here instead of lime.
Sage is a classic holiday cooking herb, but rosemary would also make a beautiful partner with the citrus in this recipe. Reduce the amount of fresh chopped rosemary to 1 tablespoon if you go that route, as it can be a stronger flavor than sage and you don’t want to overpower the delicate citrus notes.
Makes about 1 cup
1 heaping tablespoon lime zest, from about 3 well-scrubbed limes
1 heaping tablespoon orange zest, from about 3 well-scrubbed oranges
2 tablespoons thinly sliced sage leaves
1/2 cup kosher salt
- Heat oven to 200 degrees.
- Combine ingredients in a bowl and spread on a baking sheet. Dry in warm oven for about 2 hours.
- Keep in an airtight container for up to 3 months.
This recipe for Citrus Salt is part of our Simple Holiday Feast for Four by Chef Jes Tantalo. It’s the perfect accompaniment to roasted or grilled poultry or seafood, and makes a sweet hostess gift as well. Find the game plan for this simple meal here, and for more inspiration, visit our recipe archives.