Makes about 1/2 cup / This is a wonderful salt substitute, great for sprinkling over fish, rice, salads, soups, baked potatoes, stir-fries, and more. Orange rind may be used in place of lemon. Look for wakame, a nutritious sea vegetable, in the Asian section of your natural foods store.
2-4 organic lemons, to yield 3 tablespoons minced peel 3 tablespoons toasted sesame seeds (half black, half golden) 2 tablespoons wakame flakes 1/4 teaspoon sea salt, or to taste 1/4 teaspoon black pepper
1. Preheat oven to 200°. Thoroughly wash and dry lemons before removing peel with a vegetable peeler. Arrange peels on an ungreased baking sheet and bake for 20 minutes. Peels should feel dry but not crisp or browned. Allow to cool thoroughly.
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2. Process peels in a food mill or spice grinder until well-minced. Add toasted sesame seeds, wakame, salt, and pepper, adjusting to taste. Store in an airtight glass jar. (For a finer texture, pulverize all ingredients together in a grinder or mill and store in a salt shaker.)
