Sel de mer aux agrumes

The orange and lemon peel really come through on salmon, way brighter than the plain salt I usually use. It's coarse enough that a little pinch goes far, and the rosemary doesn't overpower the fish. Already went through half the jar this month.

I rubbed this on a whole chicken before roasting and the rosemary really came through without overpowering the lemon and orange. The mineral salt grains are coarse enough that you get a nice little crunch on the skin. Already planning to buy a second jar for gifts.

The citrus hit from the orange and lemon peel really comes through without overpowering the fish—I used it on some simple pan-seared cod and it tasted like something from a nicer restaurant. The rosemary adds a nice savory depth, and the coarse salt gives a good crunch that lingers.