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Recipe

Fennel Salt

Scott Phillips

Yield: Yields about 5 Tbs.

I often use this as a finishing salt—a flavored salt you can sprinkle on meat or fish after it’s cooked and sliced so you get a bit of seasoning with every bite. But it’s also a great seasoning to sprinkle on a turkey or chicken before roasting.

Ingredients

  • 3 Tbs. kosher or sea salt
  • 1 Tbs. fennel seeds, toasted and ground
  • 1 Tbs. freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 tsp.
  • Calories (kcal) : 0
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 670
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Combine the salt, fennel, and pepper in a small bowl.

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