Red Wine Sea Salt
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Red Wine Sea Salt might be a recipe you should try. One serving contains 161 calories, 0g of protein, and 0g of fat. This recipe serves 4 and costs $4.39 per serving. Plenty of people made this recipe, and 4682 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of lime zest, fresh rosemary leaves, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by In Sock Monkey Slippers. With a spoonacular score of 14%, this dish is rather bad. Sea Salt-Crusted Pink Snapper with Ice Wine Nage, Cook the Book: Charred Sea Scallops with Smoked Sea Salt, and Sea Bream in Sea Salt with Salsa Verde are very similar to this recipe.
Servings: 4
Ingredients:
1 cup coarse sea salt
3 tablespoons fresh rosemary leaves
1 cup kosher salt
Zest from one lemon, grated
Zest of 1 lime, grated
3 cups red wine
1 1/2 to 2 tablespoons (depending on desired heat level) Sriracha
Equipment:
pot
baking paper
baking sheet
oven
food processor
bowl
Cooking instruction summary:
In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes. Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.Combine ingredients in a large bowl or food processor. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
Step by step:
1. In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes. Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color.
2. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
3. Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. If you do not have a food processor, chop ingredient used for flavor as small as possible.
4. Combine with salt in a bowl; stir and muddle (smash together) until well combined.
5. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
6. Combine ingredients in a large bowl or food processor. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors.
7. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
Nutrition Information:
covered percent of daily need
