Cedar Smoked Sea Salt

A rushed day, sometimes equals a rushed dinner. And sometimes those are the best, a simple thrown together meal like a warm, soft, yet crusty baguette topped with good unsalted butter and smoked sea salt. This can be a really nice appetizer also, especially when you serve the salt left right on the plank, so everyone can salt their own buttered piece of baguette. The smoking gives the salt an ever so delicate aroma of  cedar and mellows out the sting of the salt. This is perfect to use instead of your usual sea salt to give your food a slightly delicate smoky flavor. Enjoy!

• 1 cedar plank
• 2 tablespoons sea salt

Have your plank submerged in water, for a minimum of an hour. (Don't forget that your planks are reusable.) Heat up your grill to about 500 degrees. Have your grill gloves on, a water filled spray bottle, and long tongs nearby. Take extra caution when smoking the salt, they start popping, once they get really hot. I would suggest wearing safety goggles, better safe than sorry. You can crush some of the salt if you would like smaller pieces. Place your plank on the grill for 3 minutes, flip and place your salt on it, in one thin layer. Occasionally, stir with a fork. Smoke for 10 minutes or longer. If the edges start burning, spritz with water. Keeping an eye on the plank is best, as it can catch fire easily. Please take all precautions necessary. Once your salt is smoked, take the heat off, but you can let the plank sit in the grill, until it cools. Remove with tongs and store in glass container to retain flavor.