•The smoked paprika and orange go so well together. Use it as both a seasoning salt and finishing salt on white fish, chicken, ribs, or sprinkle a little to finish up rice or POPCORN!! Something on the sweeter side would be to sprinkle on some grilled peaches or on some cantaloupe wedges wrapped in basil and prosciutto. Could also be scandalous rimming a glass with this salt when making a bloody mary.
•also pictured-basil salt3/4 kosher salt 1/2 cup orange zest-about 4 or 5 oranges 1 tsp smoked paprika prep and drying time:30-45 min-depending on your oven (convection will dry faster)
Heat your oven to 225°
Toss all of your ingredients into a food processor and give it a whirl until all incorporated. Spread out on a parchment paper lined baking sheet and pop into the oven 30-45 min until completely dry. Make sure to rotate and toss it a couple times during the process. Keep an eye on it. Let cool on baking sheet then transfer to some sort of shaker or container……season away♥Enjoy