"The amount you would use pales in comparison to processed foods - a few grains," he said.
When grilling meat, Costa first gives it a bit of unflavored salt. After the meat comes off the grill, he slices it, drizzles it with good-quality olive oil and only then sprinkles on a bit of the flavored finishing salt.
"For any kind of meat on the grill - this and some olive oil and you're pretty much done."
Lemon Salt
Notes: Chef Michael Costa suggests sprinkling this salt on chicken or fish that's been grilled, sliced and drizzled with olive oil. It's also a nice addition to salad greens and grilled asparagus.
1
lemon
2
tablespoons coarse sea salt
Scrub the lemon thoroughly under warm water to remove any wax. Finely grate the zest. Place half the salt in a mortar. Add the lemon zest. Top with remaining salt. Grind.
Garlic Salt
Notes: Blanching takes the sharp bite out of the garlic in this salt, which is ideal for beef. Cooks may skip that step and use roasted garlic instead.
1
tablespoon coarse sea salt, plus an extra pinch (divided use)
1/2
teaspoon black peppercorns
1
clove garlic
enough milk to cover the garlic in a small saucepan
Place the milk, the pinch of salt and garlic in a saucepan and simmer until the clove is tender.
Place half the remaining salt in the mortar. Add the peppercorns and garlic. Top with the remaining salt. Grind.
Ginger and Black Garlic Salt
Notes: Assertive ginger and molasses-y black garlic call out for pork, beef, lamb and "maybe - maybe," Costa ventures, a full-flavored fish like salmon. Sweet potatoes and carrots can stand up to this blend, too.
2
tablespoons coarse sea salt
1 1/2
teaspoons minced ginger
1
clove black garlic (available in Asian groceries; conventional garlic that has been roasted or blanched in milk may be substituted)
Place half the salt in the mortar. Add the ginger and garlic. Top with the rest of the salt. Grind.
Rosemary- Lavender-Garlic Salt
Notes: A good match for grilled lamb and artichokes
2
tablespoons coarse sea salt
7
rosemary leaves
1/2
teaspoon fresh lavender flowers (or about 1/8 teaspoon dried)
pinch of red pepper flakes (optional)
On a cutting board, finely chop the rosemary. Place half the salt in the mortar. Add the rosemary, lavender and red-pepper flakes. Top with the remaining salt. Grind.
