Gourmet Roasted Garlic Finishing Salt
This is a great finishing salt on roast chicken, pasta, steamed vegetables, pan fried seafood, pork and beef.
Servings 1 Cup
Oven (or Dehydrator)
- 2 tbsp minced garlic
- 1 cup flake or fine sea salt
Set oven temperature to its lowest setting (ours was at 170F). Use convection function if available.
Place the minced and pureed garlic (including garlic juices) together with the sea salt, stirring until everything is combined thoroughly. Spread the salt mixture evenly on a parchment lined baking tray or on a glass baking dish.
Place the tray in the oven and bake for 30 minutes.
Remove from the oven to stir the salt flakes, breaking up clumps that would have formed. Place back in the oven and bake for another 2 ½ to 3 hrs, stirring and turning over the salt flakes every thirty minutes.
Your roasted garlic sea salt is ready when garlic bits are golden brown and the salt flakes are dry (the less moisture, the longer the salt infusion will keep at room temperature).
Be sure to store your finished salt in an airtight container. This will keep for at least a month at room temperature, longer if stored properly.
- As this recipe calls for only two ingredients, we highly recommend the best possible garlic products (organic bottled garlic, both pureed and minced, are surprisingly affordable and are the easiest to use in this recipe), and of course, all natural Vancouver Island Sea Salt so you start off with good, clean sea salt with its trace minerals intact.
- If using raw garlic, remove the germ (the large green sprout found in the middle of the clove) if there’s any before proceeding to puree and mince. The puree yields “garlic juice” which coats the sea salt flakes, while the minced garlic provides a nice pop of garlic flavour to the finished salt.
- Roasting/baking your salt will evaporate moisture that’s found in a good quality all-natural sea salt. This will also make your salt crystals harder and the flavour (both garlic and saltiness) more intense so we recommend that you use the back of a wooden spoon to break up any clumping/large flakes, or use a spice grinder to create smaller flakes.
- If using a dehydrator, set the temperature to 105F for 4-6 hrs or until completely dry.