via Local Kitchen
Chef Ari Taymor of Los Angeles’s Alma shows us how to make a wonderfully smoky yet delightfully bright salt from charred citrus zest. The recipe takes minutes and makes salt that lasts up to one month, if saved in an airtight container. We think this is what your basic fish or chicken dish is missing. The signature Californian component of this recipe is the Meyer lemon, which chef Taymor describes as “a really wonderful complement to just about anything.” He also recommends skipping the food processor and chopping up your peels by hand for a textured mixture.
Showcase your citrus salt creation in one of our favorite salt bowls.
Are you into flavored salt? Share your favorites with us in the comments!