Victor Protasio
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 6

At Harbor House Inn in Elk, California, mkgallery Best New Chef Matthew Kammerer makes the restaurant’s salts from the water right in front of the inn, and combines that sea salt with dried sea lettuce for a vegetal, ocean-forward flavor booster that adds briny saltiness to buttered popcorn, noodles, eggs, and cooked seafood. In this streamlined version, we substituted high-quality Maldon sea salt. Look for sea lettuce online.

How to Make It

Step

Toast sea lettuce in a medium skillet over medium, stirring occasionally, until fragrant and crisp, 1 to 2 minutes. Transfer to a mortar and pestle, and grind into a powder. Add salt, and grind to coat evenly. Store in an airtight container at room temperature up to 24 hours.

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