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
Source: Martha Stewart Living Television, March 2001
- Zest of 3 lemons
- 3 tablespoons Maldon salt
Place lemon zest and salt in a spice grinder. Pulse to combine.