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Citrus Herb Salt Rub

Source of Recipe


Kathy Casey






List of Ingredients



• 1 lemon
  
• 1 orange
  
• 2 Tbsp fresh rosemary leaves
  
• 15 large fresh mint leaves
  
• 3/4 cups fleur de sel
  
• 1 tsp freshly ground pepper
  






Instructions



1. With a potato peeler, peel the lemon and orange, removing the colored part of the skin but not the white pith. Cut peel in very fine strips. (Reserve fruit for another use.)
   
   
2. In a large, shallow, glass baking pan, mix peel, herbs and salt together and leave uncovered in a warm place in the kitchen for about 3 to 4 days, until herbs are thoroughly dried. Stir a couple of times a day.
   
   
3. In small batches, grind the dried mixture in a coffee grinder (preferably one you use only for spices), or with a mortar and pestle. Grind until the herbs and citrus peel are in small pieces and incorporated well in the salt. Then stir in the pepper. Place in a tightly covered jar until needed.
   
   Use on chicken or fish before roasting or grilling. Or use as a finishing salt and sprinkled on fresh vegetables, sauteed mushrooms, grilled shrimp, sliced poultry or meats such as lamb or pork.
   
   Makes about 1/2 cup.