Flavored Salt for Vegetables, Meat and Fish

To enrich food with flavor, you don't need to cover it with tons of sauces! Spices become our most faithful allies in the kitchen but sometimes, due to lack of time or availability of aromatic herbs, we prefer not to use them. Let's do this: to always have the spices at hand, we prepare an aromatic salt. Like? Find out in the video.

Video of the Recipe

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Identity Card of the Recipe

• 12 KCal Calories per serving

• Ingrediants

  Herbal salt for meats and vegetables

  • 200 g of whole sea salt or coarse salt
  • A few mint leaves
  • 1 sprig of parsley
  • 1 tablespoon of pickled green pepper
  • A few sage leaves
  • 1 sprig of rosemary
  • Untreated lemon zest

  Flavored salt for fish

  • A few stalks of chives
  • 1 tablespoon of pink pepper
  • 1 teaspoon of thyme
  • 1 tuft of fennel
  • Untreated lemon zest
  • 1 clove of garlic
  • 200 g of whole sea salt or coarse salt
  • 1 piece of ginger root

  Materials Needed

  • Mixer
  • Baking plate
  • Baking paper

  Preparation

  Before starting
  To prepare this seasoning we recommend using whole sea salt, which is particularly rich in trace elements. Compared to refined table salt, wholemeal salt is distinguished by a lower concentration of sodium chloride and a non-negligible quantity of iodine, magnesium, potassium and other minerals.

  1. PREPARATION OF THE SALT TO Flavor MEAT AND VEGETABLES: Wash the fresh aromatic herbs (mint, rosemary, parsley, sage) and dry them thoroughly. Collect the spices in a blender, add the lemon zest, green pepper and whole sea salt. Blend until you get a rather thin grain.
  2. PREPARATION OF THE SALT TO SEASON THE FISH: Wash the fennel and chives, dry them and collect them in the bowl of a powerful blender. Add the peeled and heartless garlic, fresh ginger, thyme, lemon zest, pink pepper berries and whole sea salt. Blend to obtain a rather thin grain.
  3. Distribute the two types of salt separately in plates lined with baking paper. Allow the aromatic salt to dry for about an hour, maintaining low temperatures (40 ° C): this step is important to remove excess moisture.
  4. Allow the flavored salts to cool and put in pots: they can be kept for a long time, even for 6 months, away from humidity.

  Other variations
  Salt can be enriched with many other ingredients, such as: orange peel, lavender, anise, juniper, bay leaf, oregano, etc. You can even mix the salt with balsamic vinegar or vanilla!

  Alice's comment - PersonalCooker

  The flavored salt is also perfect to give to your friends, perhaps when you are invited to a home dinner. In this case, use a bit of imagination to create your most beautiful and eye-catching package.

  Nutritional values ​​and Health Comment on the recipe

  Flavored Salt for Vegetables, Meat and Fish is a product that falls within the group of condiments.
  It has a negligible energy contribution; calories are mainly provided by carbohydrates, followed by negligible percentages of lipids and proteins.
  Carbohydrates are present in simple and complex form, fatty acids are mainly saturated and peptides have a low biological value.
  Cholesterol is absent and fibers are abundant.
  The Flavored Salt for Vegetables, Meat and Fish is suitable for any type of diet and - if used in small doses - has no contraindications. It does not contain gluten and lactose, which is why it lends itself to the diet for related intolerances.
  It is admitted by vegetarian and vegan philosophies.
  There is no medium portion.