Cooked - Seaweed Salt

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0.25 cup ¼ cup dried sea lettuce (about ⅛ ounce)

2 tablespoons 2 tablespoons flaky sea salt (such as Maldon)

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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