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Recipe: Vanessa Fletcher’s Citrus Salt

Inspiration
quick
vegan
vegetarian
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This Citrus Salt recipe from food writer and recipe developer, Vanessa Fletcher makes a perfect addition to a fish dish or salad. Here’s what she had to say about it…

‘This is a super-easy recipe for the most delicious citrus salt. I always keep a jar handy year-round for grilling fish or to add to quick and straightforward leafy salads for weeknight dinners. Use good quality salt flakes and fresh organic fruits; you’ll notice the difference in the zest with natural, spray-free fruits. It’s not sustainable for most people (myself included) to buy everything organic, but this recipe requires only one lemon and one orange, so it won’t break the bank, and it’s worth it.’

Tip: Try making this with different types of salt, the bright zest colours look beautiful with pink salt, or even black salt.

 

Citrus Salt

Try it on...

Top off a tasty Chicory and Blue Stilton Salad.

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Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time5 MINUTES

Serves1 jar

LevelEasy


ingredients

1 cup sea salt flakes

1 lemon

1 orange

Try it on...

Top off a tasty Chicory and Blue Stilton Salad.

1

Line a baking tray with baking paper and preheat your oven to 140 degrees celcius. Zest the fruit, then scatter on the lined tray.

2

Into the oven for 15 or so minutes (depends on your oven) – you don’t want the zest to get any colour, but you do want it to dry out.

3

Take the tray out and let the zest rest until cool.

4

In a pestle and mortar, gently grind the zest. Then, in a bowl, combine the ground zest and salt together. You want the zest and flakes to be about the same size so that through the salt there are bright flecks of yellow and orange.

5

Store in a jar.

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Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time5 MINUTES

Serves1 jar

LevelEasy


ingredients

1 cup sea salt flakes

1 lemon

1 orange

Try it on...

Top off a tasty Chicory and Blue Stilton Salad.

1

Line a baking tray with baking paper and preheat your oven to 140 degrees celcius. Zest the fruit, then scatter on the lined tray.

2

Into the oven for 15 or so minutes (depends on your oven) – you don’t want the zest to get any colour, but you do want it to dry out.

3

Take the tray out and let the zest rest until cool.

4

In a pestle and mortar, gently grind the zest. Then, in a bowl, combine the ground zest and salt together. You want the zest and flakes to be about the same size so that through the salt there are bright flecks of yellow and orange.

5

Store in a jar.

SHOW MORE
SHOW LESS

This Citrus Salt recipe from food writer and recipe developer, Vanessa Fletcher makes a perfect addition to a fish dish or salad. Here’s what she had to say about it…

‘This is a super-easy recipe for the most delicious citrus salt. I always keep a jar handy year-round for grilling fish or to add to quick and straightforward leafy salads for weeknight dinners. Use good quality salt flakes and fresh organic fruits; you’ll notice the difference in the zest with natural, spray-free fruits. It’s not sustainable for most people (myself included) to buy everything organic, but this recipe requires only one lemon and one orange, so it won’t break the bank, and it’s worth it.’

Tip: Try making this with different types of salt, the bright zest colours look beautiful with pink salt, or even black salt.

 

Citrus Salt

1

Line a baking tray with baking paper and preheat your oven to 140 degrees celcius. Zest the fruit, then scatter on the lined tray.

2

Into the oven for 15 or so minutes (depends on your oven) – you don’t want the zest to get any colour, but you do want it to dry out.

3

Take the tray out and let the zest rest until cool.

4

In a pestle and mortar, gently grind the zest. Then, in a bowl, combine the ground zest and salt together. You want the zest and flakes to be about the same size so that through the salt there are bright flecks of yellow and orange.

5

Store in a jar.

SHOW MORE
SHOW LESS
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