Marsha has been busy lately in the kitchen mixing up flavored salts. These are incredibly easy to make, are wonderful on a number of dishes, and smell oh-so-good!
Yuzus are a favorite of Nobuo Fukuda, from Nobuo’s at Teeter House. He is the reason we planted yuzu trees and whenever I smell a freshly cut yuzu I immediately think of his Shiromi Carpaccio. They have a distinct smell that is a mild mix of grapefruit and pine. This time of year yuzus are green and perfect for zesting. In another month they will turn yellow on the outside and be used for juicing. The zest will still work for this recipe, but it won’t be as dark of a green. This salt would be perfect on any type of fish or vegetable.
3 Tablespoons of Yuzu zest (about seven golf ball size Yuzus)
1 cup coarse Kosher salt
Mix the zest and salt together by hand and then spread across a parchment paper covered cookie sheet. Allow to air dry for 8-10 hours then mix again. Keep in a sealed jar.
Basil salt is the other one she has been making. I love the smell of fresh cut basil. I keep a large bouquet of it in my kitchen at all times when it is in season, since I use it in almost everything. This is a nice way of enjoying the flavor throughout the year.
1 cup basil leaves
1 cup kosher salt
Mix the basil leaves and salt together in a food processor until the leaves are finely cut. Spread across a parchment paper covered cookie sheet and bake in the oven at 225-degrees for half an hour. Then mix again in the food processor until finely ground. Keep in a sealed jar.
We enjoyed it immediately…