MAKE YOUR OWN ORANGE & LIME SEA SALT!

By popular request, we’re giving away our classic sea salt infusion recipes adapted for the home kitchen. This is the second recipe of the series.

Orange and Lime Sea Salt was one of our best-selling sea salt infusions from our classic line. This is a great finishing salt on seafood, poultry, roasted vegetables, fresh salads and pork dishes. Using fresh orange and lime zest allows the natural citrus oils to permeate the salt flakes, and the juice adds a bit of sweetness plus beautiful colour to the finished infusion. Slow roasting at low temperature prevents the zest from burning and allows the salt flakes to be infused with this dynamic flavour combination.

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Orange and Lime Sea Salt

We’re giving away our classic sea salt infusion recipes adapted for the home kitchen. This is the second recipe of the series.

Orange and Lime Sea Salt was one of our best-selling sea salt infusions from our classic line. This is a great finishing salt on seafood, poultry, roasted vegetables, fresh salads and pork dishes. Using fresh orange and lime zest allows the natural citrus oils to permeate the salt flakes, and the juice adds a bit of sweetness plus beautiful colour to the finished infusion. Slow roasting at low temperature prevents the zest from burning and allows the salt flakes to be infused with this dynamic flavour combination.

Course ingredient

Cuisine American, French, Italian, Mediterranean, Mexican, vegan

Keyword citrus, gourmet salt, orange and lime sea salt, recipe

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 1 Cup

Equipment

• Baking tray
• Parchment paper
• Resealable jar
• Wooden spoon
• Oven (or Dehydrator)

Ingredients

• 1 cup fine sea salt
• 1 lime zest
• 1 orange zest
• Juice half an orange

Instructions

• Set oven temperature to its lowest setting (ours was at 170F). Use convection function if available.
• Combine the sea salt, zest and juice, stirring until slushy.
• Spread the salt mixture evenly on a parchment lined baking tray, or on a glass baking dish.
• Place tray in the warm oven and leave the door ajar (you can prop a wooden spoon to leave a small gap). Dehydrate the salt for 1 ½ to two hrs, stirring every 3 minutes using a wooden spoon to break up the clumps.

Notes

• When done, your orange and lime sea salt should have a beautiful sunshine yellow colour, a citrus aroma, a dry texture, with the orange and lime zest still retaining its vibrant colour.
• Use a spice grinder, mortar and pestle or just the back of a wooden spoon to break up any clumping. Store in an airtight jar. This will keep for at least a month at room temperature.
• If using a dehydrator, set at 105F for 4-6 hours or until completely dry.

Suggested uses:

A favourite finishing salt on seafood, salads and pork, this flavour infusion works a treat as rub for roast chicken (season generously as early as you can before cooking, up to the day before). We love this on scallops and green vegetables like asparagus and broccoli. Use this salt on quick pickled cucumbers, panzanella salad, ceviche and baked salmon. This is also our go-to salt for guacamole, salsa verde and other green herb sauces. Lastly, this makes a great cocktail rimmer for margaritas and Caesars! Enjoy.