Finishing salt is a final seasoning, sprinkled over cooked pasta, meat, rice or vegetables.
I happened to be in Home Goods a few weeks ago, and saw finishing salt for sale for about $8 a small tin. Seasoned salt for several dollars! Now this is a gift that I could make myself at home, for about half the price, and in minimal time! I chose Lemon-Rosemary, as I was in a Mediterranean sort of mood. And here's how I made it.
For one 4-ounce tin of finishing salt:
Equipment:
cutting board and knife
citrus zester or fine grater (you can also do as I do, use a vegetable peeler to remove the thin layer of zest, then fine chop with a knife)
electric coffee grinder (or small food processor that can pulverize particles of herbs and coarse salt)
small bowl
baking sheet with raised edges all around (jelly roll pan)
oven
Ingredients:
the zest of 1 lemon
1 large handful of fresh rosemary (you'll need 1/4 cup of fresh rosemary leaves)
1/3 cup of coarse Kosher salt
one 4-ounce tin (I found these at Michaels)
Method:
Wash rosemary, spin and press dry in a towel. Set aside.
Zest the lemon, and set aside.
Pull the leaves off of the stems of the rosemary, and measure 1/4 cup of leaves. In the coffee grinder, process 1/2 of the leaves, until finely chopped. Add 1/2 of the salt and 1/2 of the lemon zest. Process again, until salt is medium-fine and yellow-green. Pour and scrape into the small bowl. Repeat to finish with rosemary, salt and lemon zest. Wipe out your coffee grinder. (You'll want it completely dry inside when the salt is processed one last time after baking.)
Stir the seasoned salt, to combine well. Spread on baking sheet. Preheat oven to 225 degrees F.
Dry out the salt mixture in the oven for 10 to 20 minutes (I did a large batch, on an insulated baking sheet, and it took 20 minutes to get it all dry). Stir the mixture every 5 minutes. The seasoned salt is fully dry when the lemon particles are dry and the rosemary is flexible, but not succulent. The clumps in the dry mixture will break apart, but feel dry.
Leave on the baking sheet until thoroughly cooled, about 20-30 minutes. Process through your coffee grinder one last time, to break up any lumps. Fill tins.
Lemon-Rosemary finishing salt adds the final touch to baked chicken pieces, freshly cooked pasta (along with a drizzle of olive oil), sprinkled over focaccia bread dough (drizzled with oil) then baked, or added to plain steamed vegetables or rice.
