Charred Scallion Salt

This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.

I spend a lot of time in the kitchen. Mostly cooking everyday things like tacos or mac n cheese, but occasionally an experiment comes along, like this charred scallion salt.
This recipe is not a quick one, as it will take a whole day, but the results are a beautifully mellow, toasty, onion salt that you can use on anything.
Luckily, it’s mostly hands off, and the hands on part is so easy that anyone can do it. Not only that it has two ingredients — green onions and salt, but the end result is something you would see in a gourmet grocery store for ten bucks or more.
You’ll want a good sea salt for this. My favorite is Colima Sea Salt. It’s coarse and crunchy, and has a clean,  briny flavor that is perfect for this. I used about 2 tablespoons or so, but once you mix it taste and adjust to your preference.
The hands off time is basically putting your scallions in a low heat oven for 12 hours or so, then cranking the heat at the last minute until they are blackened. From there, you’ll grind them (I used a small coffee grinder), add the salt and grind some more. Then transfer to a small airtight container, and that’s it. You can use it anywhere you want onion flavor — I used it as a finishing salt for scrambled eggs, but I think it would make a nice seasoning for meat or fish, or sprinkled over roasted vegetables.
Charred Scallion Salt
 
Author:
 
Charred scallions and sea salt make for an amazing way to add flavor to anything your heart desires.
Ingredients
Instructions
  1. Preheat oven to lowest setting — mine is 170 degrees F.
  2. Wash and dry the scallions well. Lay on a baking sheet. Put in the oven for about 12 hours until dried. They should be a dull greenish brown and completely dried out at this point.
  3. Turn the heat to 400 and keep a close watch until they are dark reddish brown in color — it will only take a few minutes and they may get there before your oven reaches 400 degrees. They should smell pleasantly toasted, not burned
  4. Remove from oven and let cool, then break into pieces.
  5. Using a small food processor or coffee grinder, grind the charred scallions until they are a fine powder. Add the salt and continue grinding until everything is an even powdery texture. Taste a tiny bit as you go, and add more salt if you like.
  6. Store in an airtight container. Sprinkle on eggs, vegetables, salad or anywhere you want a nice, charred onion flavor.

Leave a Comment

css.php