This simple condiment adds a crunchy, nutty flavor to any food. And because it is a mixture of toasted sesame seeds and salt, it is lower in sodium than traditional salt. Best used as a finishing touch or before serving a dish (use traditional salt before cooking), it is great on grilled vegetables and kebabs, including chicken, pork, shrimp, salmon and beef. It’s dynamite on grilled pineapple, and I like it on soft-boiled eggs in the morning.
1 cup sesame seeds (white or black or half of each)
½ cup coarse kosher or sea salt
1 teaspoon white or black pepper, finely ground
Heat a 10-inch dry skillet over medium heat for one minute. Add the sesame seeds, stirring occasionally, until fragrant and golden brown, about five minutes. Remove from the heat, and let cool for four minutes.
Transfer sesame seeds to a mortar, and crush lightly with a pestle. While seeds are still warm, pour them into a bowl, and mix with the salt and pepper. This sesame salt will keep in an airtight container in a cool, dry place for several months. Makes 1¾ cups.
