With the holiday season in full swing, it’s that time of the year where gifts of food are brought door to door. While I LOVE coming home to find homemade goodies, sometimes, they aren’t really foods that we should be eating. This year, we wanted to create something that had a longer shelf life, and would encourage the recipient to cook. These flavored finishing salts really elevate any meal and make excellent gifts for neighbors, friends, or that foodie in your life. The best part is that you can really get creative in the kitchen and bring new flavors to almost anything. Plus, you can package ‘em up really cute to gift individually or as a set!
Balsamic Salt
This goes great with any protein, or it’s even delicious on cantaloupe, brussel sprouts and more. If you or the person you have in mind is a big griller, I’d highly recommend this one.
Prep time: 10 minutes
Cook time: 60 minutes
Makes 1 cup salt
Ingredients
- ½ cup balsamic vinegar
- 1 cup coarse salt
Directions
- Preheat oven to 180°F.
- Cover a cookie sheet with aluminum foil, then spray with nonstick spray.
- In a small saucepan, place the balsamic vinegar and bring to a boil.
- Reduce to a simmer.
- Allow the balsamic vinegar to reduce to about ½ the amount—it should have a syrupy consistency when it’s done.
- Place the salt in a medium-sized bowl.
- Drizzle the balsamic reduction over the salt, making sure not to pour it all in one spot.
- Use a fork to toss the salt with the balsamic until the salt is well coated.
- Spread out the salt on the prepared pan in a single layer.
- Bake for 1 hour, tossing at the halfway point.
- Remove and place in an airtight container, or, if you want to make it finer, place it in a salt shaker, or pulse in a food processor or blender to desired fineness.
Spicy Lime Salt
I love this over fish, popcorn, or eggs!
Prep time: 5 minutes
Cook time: 60 minutes
Makes 1 cup
Ingredients
- 1 cup coarse salt
- 1 teaspoon lime zest
- 2 tablespoons your favorite hot sauce
- 1 tablespoon fresh lime juice
Directions
- Preheat oven to 180°F.
- Cover a cookie sheet with aluminum foil, then spray with nonstick spray.
- In a medium bowl, place the salt and zest.
- Drizzle with the hot sauce and lime juice, making sure not to pour it all in one spot.
- Use a fork to coat the salt with the hot sauce and lime juice.
- Spread out the salt on the prepared pan in a single layer.
- Bake for 1 hour, tossing at the halfway point.
- Remove and place in an airtight container, or, if you want to make it finer, place it in a salt shaker, or pulse in a food processor or blender to desired fineness.
Lime and Ginger Salt
This is my favorite for my veggies! It also goes really great with chicken and fish.
Prep time: 5 minutes
Cook time: 40 minutes
Makes 1 cup
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- 3 teaspoons lightly-dried, fresh ginger
- 1 cup coarse salt
Directions
- Preheat oven to 180°F.
- Cover a cookie sheet with aluminum foil, then spray with nonstick spray.
- Place all of the ingredients in a medium-sized bowl.
- Use a fork to coat the salt with the lime juice.
- Spread out the salt on the prepared pan in a single layer.
- Bake for 40 minutes, tossing at the halfway point.
- Remove and place in an airtight container, or, if you want to make it finer, place it in a salt shaker, or pulse in a food processor or blender to desired fineness.
Sun-dried Tomato and Basil Salt
I am obsessed with using this on my over-easy eggs, then serving them over a bed of leafy greens!
Prep time: 5 minutes
Cook time: 40 minutes
Makes 1 cup
Ingredients
- ¼ cup lightly-dried, fresh basil
- ¼ cup sun-dried tomatoes
- 1 cup Coarse salt
Directions
- Preheat oven to 180°F.
- Cover a cookie sheet with aluminum foil, then spray with nonstick spray.
- Place the sun-dried tomatoes and basil in a food processor, then pulse until everything is coarsely chopped.
- Place the salt and sun-dried tomato mixture in a medium bowl.
- Stir together until it’s well mixed.
- Spread out the salt on the prepared pan in a single layer.
- Bake for 40 minutes, tossing at the halfway point.
- Remove and place in an airtight container, or, if you want to make it finer, place it in a salt shaker, or pulse in a food processor or blender to desired fineness.
