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Lemon Salt

This flavored salt, courtesy of chef and cookbook author Donna Hay, is great on fish or chicken. The salt Donna uses contains no artificial additives and is a result of the evaporation of seawater.

  • Yield: Makes about 1/4 cup
Lemon Salt

Source: Martha Stewart Living Television, March 2001


  • Zest of 3 lemons
  • 3 tablespoons Maldon salt


  1. Place lemon zest and salt in a spice grinder. Pulse to combine.

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