Rosemary Lemon Sea Salt Food

ROSEMARY-LEMON SEA SALT

Steps:

• In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.

CHICKEN WITH ROSEMARY AND LEMON SALT

Steps:

• Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
• Rinse the chickens inside and out and dry well.
• Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
• Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

ROSEMARY SALT

Steps:

• In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
• Whiz until rosemary is fine and salt is decidedly green.
• Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
• Break up with hands, and store in covered jars out of the light.
• Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

LEMON-ROSEMARY SALT

Steps:

• Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
• Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.