One thing most people who’ve been watching probably haven’t noticed (unless they’re noticing-samurai’s) is that I don’t like to waste a scrap of anything. If I’m making granola and a stray oat or two falls out of the bowl, I will add it back to the mix. Veggie ends go into the stock. I always clean the plate.
So for last week’s episode (Wild Alaskan Halibut Tostadas), I saw the stack of (organic) lemon and lime rinds and thought, “I can’t throw all of that good skin away.”
Using the juice, pulp, and rind gets you more bang for your buck with organic food. In this week’s recipe the rinds can be preserved whole (and used as flavor additions to stuffed squashes), to flavor olive oil, to make candied citrus (if you’re the type that eats candy), or in the case of this blog post, to concoct citrus salt.
Citrus salt is: a great fancy food gift, easy and cheap to make, and a gourmet-game changer. Use it to add color, texture, flavor, and class to the rim of margarita glass; as a finishing touch on a roasted fennel fish dish or as garnish on sweet baked goods that play with fruit flavors (sweet blackberry scones come to mind). Use it in an herb sauce where you’d usually add lemon rind and salt. The possibilities are limitless.
(This dish opens up what I like to call an “oven opportunity.” As someone who needs to mindfully manage my energy, if I’m doing one thing with the oven, I like to use the opportunity to get something else done. In this case, I’d make kale chips alongside the salt since the temperature is good for a slow crisping of kale. When you’re done you can season your kale with the salt! Swoon).
Have you ever used citrus salt before and in what scenarios? What’s your favorite application of the stuff?