Have you every avoided trying something new (a recipe, a workout, or even a coffee shop) because you thought it would be too hard, too far, or too much work. Sound familiar? I find that I use these silly excuses to avoid trying new things all the time. It’s so much easier to sit in what’s comfortable than to stretch and try something new. Well flavored sea salt recipes were my something new.
Delicious Flavored Sea Salt Recipes
If you’ve always made your spaghetti sauce a certain way, and you know it works, why change it, right? This past week I realized that I’m tired of the status quo. I want to try new things and branch out. I want to stretch myself and see what happens.
So I decided to start where anyone would. With salt.
You read that right. Salt. The stuff you season your food with.
Did I mention that I’m not a huge fan of big changes? I prefer to start small. With flavored sea salt recipes. It’s just what I do.
Not surprisingly, I used to be really scared to make my own finishing salts. I figured that it was really hard and I could buy flavored or infused salt at the store. So that’s what I did…but that gets expensive over time, y’all!
Flavored sea salts are an awesome way to boost the flavor of your favorite foods. I love using them on grilled meat, fish, mashed cauliflower, roasted vegetables, chicken, zucchini chips…even chocolate.
The possibilities are seriously endless.
Flavored Sea Salt Recipes
Some of my favorite flavors are a little unconventional, but they are seriously some of my favorites. All you need to make these are Celtic sea salt, a mortar and pestle, and a few herbs and spices (and maybe some bacon).
Bacon Sea Salt
- 2 prosciutto slices
- 1 teaspoon Celtic sea salt
Bake your prosciutto until they are super crispy. This should take 8-10 minutes. Be careful not to burn them. Using a paper towel, blot the oil off of your bacon. Crush the bacon using a mortar and pestle, then add the salt. Mix until fully combined and store in an airtight glass container.
- 1 teaspoon Sriracha
- 1/4 cup Celtic sea salt
Add the salt to your mortar and pestle, then add your Sriracha being careful to evenly distribute among the salt. Stir to combine, then spread your wet salt out onto a baking sheet (use a Silpat to help with clean up) and bake at 180 degrees for one hour, or until dry. Do not allow your salt to brown. Store in an airtight glass container.
- 1 teaspoon fresh garlic
- 1/4 cup Celtic sea salt
Add the salt to your mortar and pestle, then add the fresh garlic. Crush the garlic into the salt, then spread your wet salt out onto a baking sheet (use a Silpat to help with clean up) and bake at 180 degrees for one hour, or until dry. Do not allow your salt to brown. Store in an airtight glass container.
As you can see, depending upon what you use to make your salt, there’s a varying amount of work and preparation involved. That doesn’t mean that you shouldn’t make them, though!
Flavored Sea Salt The Easy Way
When Young Living came out with their collection of Vitality Oils, I knew that I had to make an attempt at using them to flavor salt. And, happy surprise, infusing sea salt with essential oils had to be way easier than creating the traditionally seasoned salts that I’ve been making.
Plus, this seasoned salt is super easy to make. All you need are food grade essential oils and Celtic sea salt. Seriously.
You totally have both of those hanging around, right? I thought so.
I’m not going to lie. This recipe took me a long time to get right. Too much oil and you’ll blow out your taste buds and too little and it’s just salt.
Flavored Sea Salt Using Food Grade Essential Oils
Using a small stainless steel bowl, add your salt and your drops of essential oils. Using a metal spoon, mix gently.
Empty your bowl onto a piece of flat parchment paper and allow to dry overnight. You can add extra herbs (fresh or freeze dried) and then store your salt in a small glass container (don’t forget to use a label).
Some of my favorite flavors to make are basil, black pepper, thyme, sage, oregano, rosemary, dill, lime, lemon, grapefruit, and orange.