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Flavored Salts

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

By John Ash

Published 2023

  • About
Flavored salts, used for sprinkling on food just as it’s being served, are a quick and easy way of finishing fish and shellfish dishes. Store all flavored salts in airtight containers in a cool dark place, especially in humid climates, for up to 6 months.

  • Sesame salt (gomashio), used in Japanese cooking, is a blend of 4 or more parts ground toasted sesame seeds to 1 part fine sea salt. It adds a nutty, earthy note when sprinkled on foods.
  • Fresh herb salt can be made with any green, leafy herb, such as basil. Grind ¼ cup (10 g) finely chopped basil with ¼ cup (70 g) coarse sea salt in a spice grinder until finely ground. Spread on a parchment-lined baking sheet and bake in a preheated 175°F (80°C) oven, or lowest possible setting, for 15 minutes, stirring occasionally. Turn off the oven and let the mixture dry for 30 minutes. If it’s lumpy, pulse in a blender to smooth it out.
  • Nori salt is simply nori ground with sea salt. Use whatever ratio of salt to nori that you like. Start with equal parts and adjust to your taste. I use seasoned nori (ajitsuke nori).
  • Chile salt is great on seafood. Stir 2 teaspoons fine sea salt with 1 teaspoon pure chile powder, such as ancho or chipotle.
  • Pimentón salt is especially good on grilled fish. Substitute 1 teaspoon pimentón for the chile powder in the above recipe.
  • Lavender salt is excellent on grilled or roasted fish. In a coffee or spice grinder, combine 2 tablespoons food-grade lavender blossoms with ½ cup (120 g) fine sea salt; grind until fine.
  • Citrus salt is good on almost anything, including grilled fish and shellfish, such as scallops. Stir 2 tablespoons grated citrus zest with ½ cup (120 g) fine sea salt and bake on a parchment-lined baking sheet for 1 hour in a preheated 225°F (110°C) oven. Use as is or pulse in a food processor for a finer texture.
  • Makrut lime salt can be used on seafood of all kinds as well as tomatoes, corn, and other vegetables. In a mini processor, add 1 part finely chopped fresh makrut lime leaves to 4 parts coarse sea salt and pulse together until uniform. You’ll get a salt with incredible aroma that will add a delicious lime flavor to anything.

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