- 1 cup course sea salt
- the rinds of 5 large lemons (use a vegetable peeler)
Bake the rinds in the over at 250 degrees for 10 minutes to help eliminate moisture.
Next, combine the salt and rinds in a food processor until uniformly mixed. I put mine in a cute, airtight glass container for a nice, tableside presentation.
Also, I took this recipe and halved it. Then added 3 sprigs of rosemary and combined in the food processor to make Rosemary lemon finishing salt. This is delish on Chicken! If you like this flavor combination, check out my Rosemary Lemon Spatchcocked Chicken recipe. This seasoning paste is great on all kinds of chicken.
Do you have a finishing salt combo you love? I’m all ears!