The last time I was ordering my typical barbecue rub ingredients from World Spice Merchants, I ran across a very interesting thing -- alder smoked salt. Of course, I was intrigued and just had to buy some. Here is part of the description from their site:
"Pacific sea salt is cool smoked for 48 hours over red alderwood to give a hearty smoked flavor for any dish either on or off the BBQ."When they say "smoked for 48 hours", that is no joke! The smoky smell of this stuff is so strong that I could smell it through multiple layers of packaging straight out of the mailbox, and I only bought about 1/4 cup.
Once I received it, and realized how strong it is, I was honestly at a loss for ideas of how I might use it. Recently, the knowledge that my beloved Copper River Salmon would be hitting the stores soon provided the needed inspiration. The thought was to use a small amount to make a smoky citrus seasoning that I hoped would be great on fish. Here is what I came up with.
Ingredients
Zest of one each orange, lemon, and lime
1/4 cup Kosher salt
1 Tbsp Black pepper, ground fresh
1 tsp Alder-smoked salt, ground fine
1/4 tsp Ground ginger
Method
Combine all the ingredients in a small zip-top bag and shake to combine.
Set aside for at least three hours to allow the flavors to marry.
Use as you would any other seasoning.
Tips:
- A Microplane is indispensable for easy zesting.
- I ground the pepper and smoked salt together in an electric coffee grinder that I have set aside specifically for spice grinding.
Labels: recipe
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