Flavored Salts
Created by Kathy Gunst
Sprinkle this on roasted chicken or duck, grilled pork chops and grilled salmon or bass. Mix it into vinaigrette dressing or chicken salad. Use it instead of soy sauce in a stir-fry. You can also sprinkle it over a broiled peach or nectarine. The salt will keep for about two months when sealed and stored in a cool, dry place.
Servings: Makes about 1/2 cup
Ingredients
  • 1/2 cup sea salt
  • 1 teaspoon chamomile tea (loose or from a tea bag)
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange zest *
Directions
* Wash and dry orange well before using

In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in tea, ginger, and orange zest; mix well. Let sit 1 hour before sealing in a small glass jar.

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