Lemon salt is a great condiment to have near your stove to spice up a simple dish
1 tablespoon completely dried finely grated lemon zest
1 tablespoon coarse salt
1 teaspoon whole white peppercorns, or more to taste
1/4 teaspoon Boyajian pure lemon oil
Grind the lemon zest, coarse salt, and peppercorns together in a clean spice or coffee grinder to a fine grain. Remove the mixture to a bowl and stir in the lemon oil, breaking up any lumps. (The salt will be slightly moist from the lemon oil.) The lemon salt keeps, tightly covered, for 1 week.
Lemon salt is a great condiment to have near your stove to spice up a simple dish of almost any type -- vegetables, poultry, sauces, or whatever you're cooking that you think might need a little extra spunk. We especially like it on grilled fish (great with shrimp) and steamed leafy vegetables. To make this salt, you may grate your own zest and dry it on paper for a few days. Or you can use the fine version of dried lemon zest that Dean & DeLuca carries in the spice section; though most dried citrus zest packed in jars is of inferior quality, this one may be even better than your own. Makes 2 heaping tablespoons /