How to Make Summer Meals Pop with This Simple Seasoning Trick

Salt is a staple in virtually every kitchen. While the kind of salt you find may vary, they all have the same purpose: to enhance the taste of a meal.

Sea salt is a favorite of mbg’s Functional Nutrition Program nutritionist and teacher. RDN, MS, CDN Jessica Cording: “I prefer normal sea salt for everything,” she told mbg. It’s excellent on its own, but it also takes on other tastes nicely, elevating your meals. Not only that, but infused salt is a great DIY present idea for housewarmings and dinner parties.

This Simple Seasoning Trick for easy-infused salts are from Suzy Scherr’s The Olive Oil & Sea Salt Companion.

Sriracha

“This spicy finishing salt enhances fried eggs, grilled poultry, salads, and even vanilla ice cream,” Sherr writes in her book.

Ingredients

• 1/2 CUP SALT
• 1 tsp sriracha

Method

• Pre-heat oven to 350F. Parchment paper a baking sheet.
• In a small dish, combine sea salt and sriracha; distribute over a prepared baking sheet.
• Stop the oven. Place pan into cooling oven for 3-4 hours until completely dry.
• Keep at room temperature in an airtight container.

Rosemary Salt

This salt is “great on eggs, potatoes, butternut squash, or poultry,” says Sherr.

Ingredients

• 1/2 CUP SALT
• 1–2 tsp dried rosemary

Method

• 1/4 cup sea salt and 1 cup rosemary in a food processor or mortar and pestle. Pulse until crushed.
• Transfer to a dish with the remaining sea salt.
• Keep at room temperature in an airtight container.

Citrus Salt

Citrus salt is the last Simple Seasoning Trick in this post you can try. “Any citrus works,” says Scherr. “Sprinkle it over curries, salted caramels, steamed asparagus, or in cocktails. Obviously.”

Ingredients

• 1/2 CUP SALT
• 1 tsp grated citrus

Method

• Prepare 225°F oven. Parchment paper a baking sheet.
• In a small dish, mix salt and citrus. Rub the mixture between your fingers until smooth. Across the baking sheet.
• Bake for an hour, or until the citrus is dry. Remove from oven and cool. You may now pulse the citrus salt in a food processor, which is what I do. Or enjoy it as is.
• Keep in an airtight container at room temperature for a few months.