Best Herb Salt Recipes

CITRUS-HERB SEASONING SALT

Steps:

• Combine salt, lemon zest, rosemary, thyme, oregano, sugar, paprika, and red-pepper flakes.

BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST

Steps:

• At least 3 1/2 hours before serving, prepare the salt crust in the bowl.
• of a heavy-duty electric mixer fitted with a paddle, combine the salt and.
• herbs and mix to blend,add the egg whites and 2/3 cup water, and mix.
• until thoroughly blended, add 2 cups of the flour, a little at a time, and.
• knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes (You may not need all of the flour) The dough should be firm, not too.
• moist or sticky, or the beef will steam, not roast- if necessary, knead in additional flour or water for a firm dough, Cover with plastic wrap and.
• let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
• (This resting period will make the dough less sticky and easier to roll out.).
• Preheat the oven to 375 degrees F.
• Prepare the beef: Pat the meat dry with paper towels (Do not salt the.
• meat at this point, or flavorful juices will be drawn from the meat and it.
• will not brown evenly) in a large skillet, combine the butter and oil over moderately high heat, when hot, add the beef and sear well on all sides.
• 2 to 3 minutes per side. Place a salad plate upside down on a large platter,.
• transfer the seared beef to rest on the salad plate, placing it at an angle.
• this will allow air to circulate evenly around the beef as it continues to.
• cook while resting, making for meat that is evenly cooked and tender.
• let rest for 5 minutes.
• Meanwhile, on a lightly floured surface, roll the dough out to form a.
• 10- x 15-inch rectangle, or one large enough to easily enclose the beef.
• without stretching the dough.
• In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
• a glaze. Set aside.
• Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,.
• the meat and the salt crust will turn soggy.) Transfer the wrapped beef.
• to a baking sheet. With a brush, coat the entire surface of the crust.
• with the glaze. Sprinkle the crust with the sea salt.
• Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional.
• 3 to 4 minutes per pound. The crust should be a light, golden brown. Let.
• the beef rest in the crust on the baking sheet at room temperature for 1.
• hour before serving. (The beef will remain warm.).
• To serve, slice off the crust at one end, remove the beef, and discard.
• the crust. Season the beef with pepper. Cut on the diagonal into thick.
• slices and arrange on a warmed serving platter. Serve immediately.
• Testing for Doneness.
• There are many ways to test meat for doneness. For beef, insert an instant-.
• reading meat thermometer into the center of the meat, away from the bones,.and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part.of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom.lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat.is rare; if the skewer is hot, the meat is well done.

HERB SALT CRUSTED PRIME RIB

Steps:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

BEEF TENDERLOIN WITH HERB SALT CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add egg whites and 2/3 cup water; mix until thoroughly combined. A little at a time, add up to 2 cups flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2 to 3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees. Rinse tenderloin, and pat dry. Heat butter and olive oil in a large skillet set over medium-high heat. When skillet is hot, add beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer tenderloin to a wire rack set over a baking pan to cool, 5 minutes.
• On a lightly floured surface, roll out dough to an approximately 10-by-15-inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top.
• Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into center registers 125 degrees to 130 degrees (for medium-rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature 1 hour.
• When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season beef with pepper, slice, and serve.

SALT AND HERB CRUSTED RED SNAPPER

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

HERB SEASONING / SALT SUBSTITUTE

Steps:

• Combine all the seasonings.
• pour into a salt shaker and use in place of salt or use as any herb saesoning would be.

CITRUS-HERB SEASONING SALT

Steps:

• comine & serve on food of your choice.
• store in an airtight container,up to 3 months.

HERB SALT SUBSTITUTE

Steps:

• In small mixing bowl, combine all ingredients and mix well.
• When thoroughly mixed, pour into a glass airtight container and store in a cool, dark place for up to four months.

SALT-FREE SPICY HERB SEASONING BLEND

Steps:

• Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

HERB SALT-CRUSTED STRIP STEAK RECIPE BY TASTY

Steps:

• To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
• Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
• Season the steak liberally on both sides with the herb salt.
• In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
• Let the steak rest for 10 minutes, then slice and serve.
• Enjoy!

CITRUS-HERB SEASONING SALT

Steps:

• Combine all in an airtight container. Store up to 3 months

SALT-FREE HERB BLEND

Steps:

• Combine all ingredients. Store in an airtight container up to 6 months.

HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
• Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
• After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
• Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
• Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
• Enjoy!

BABY POTATOES IN SEA SALT WITH HERB SALSA

Steps:

• Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
• Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
• Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

SALT AND HERB ROASTED WHOLE FISH

Steps:

• Preheat the oven to 450 degrees F.
• In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
• In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
• Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
• Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
• Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.

GREEN HERB SEASONED SALT

Steps:

• Place all in a food processor or blender and processes till powdery. May have to do in batches depending on the size of your machine.
• Use within 1 year if it last that long.

HERB AND SALT CRUSTED STANDING RIB ROAST WITH MOREL SAUCE

Steps:

• In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours. An hour before you're ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

HERB AND SALT CRUSTED STANDING RIB ROAST RECIPE

Steps:

• In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours. An hour before you're ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
• Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning).
• Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.

HERB AND SEA SALT CRUSTED PRIME RIB

Steps:

• In a medium bowl, combine garlic, 1/4 C rosemary, 1/4 C thyme, 1T kosher salt and 2 tsp pepper. Using a sharp, thin-bladed knife, trim the fat cap and silverskin from the roast to expose the meat; also trim any excess fat from the underside.
• Stand bee on one end, and probe the knife deeply into the ribbons of fat around the muscles to make several deep pockets, making about 5 holes' repeat on the other end of the roast.
• Stuff some of the herb mixture into pockets, and rub the rest over the beef. Put beef on a rack set in a roasting pan, cover loosely with foil and refrigerate at least 4 hours and up to 2 days.
• When ready to cook, position rack in the center of the oven and heat oven to 250F
• In a small bowl, combine the flaky sea salt with 1 T rosemary, 1 T thyme and 1 T oregano. Whisk egg white in a separate bowl until foamy. Use a pastry brush to coat roast with egg white. Sprinkle with the herb mixture evenly over top, ends and sides of roast.
• Roast beef until temp registers 115F for medium rare, 2-3 hours. Remove roast from oven. Let roast rest for up to 2 hours.
• Heat oven to 500F. Sear roast until exterior is deeply browned and crusty and internal temp is 130F for medium rare, about 10 minutes. Then rest for 20 min before carving