Let’s talk about something amazing that only has two ingredients but will make almost anything taste better: Lime salt.
Back in my gluten-eating days, I baked my way through Dorie Greenspan’s Baking: From My Home to Yours. She taught me about the incredible magic that happens when you rub citrus zest into sugar. Massage a little orange zest into your sugar before making berry muffins, for instance, and the gorgeous oils in the zest permeate all the grains of the sugar and carry that flavor further in your dish.
The same principle is at work here. Lime zest massaged into salt carries the lime oil into all those lovely grains of salt and into every bite of everything you sprinkle it on. It’s especially mind-blowing on things like roasted sweet potato wedges and avocado toast, but also kicks things up a notch when you’re making salmon, fajitas, grilled chicken, eggs with salsa… even popcorn! Really, anywhere a little citrus punch would be welcome.
Naturally, if you’re more of a lemon (or even orange or grapefruit) person, you could swap out the lime zest for one of those. Think about how great some steamed or roasted broccoli would be sprinkled with lemon salt!
Now, go on and make a batch today. You’ll thank yourself all week long.Print
- 3–4 Tbsp coarse salt
- zest of 1 lime
- In a non-porous bowl (metal, ceramic, glass, porcelain), massage the lime zest into the salt until it’s fragrant and well-blended.
- Store in the refrigerator in an airtight container. Salt will keep at least a week.