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 salt1 teaspoon chamomile tea (loose or from a tea bag)1 teaspoon ground ginger1 teaspoon grated orange zest *
* 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.