To make this salt you use a mortar and pestle and pound together salt, orange zest and ginger. Then since it is kind of wet you can leave it out in the kitchen overnight to dry out or you can dry it out yourself in the oven. I made a little dish out of foil and spread it out in there and dried it out in the oven. According to Jamie the citrus salt will last about a month.
This is the fennel salad with tea and lime salt: To make this salt he used green tea and lime zest. I used Jasmine tea and lime zest and pounded that up in the pestle and mortar. This was dry already and didn't need to be dried out.
To make the orange salad you slice up the oranges you used for zest and lay them out on a tray. Then de-seed and chop a red chili and sprinkle that over top with some chives. sprinkle over salt & pepper and drizzle over a little olive oil. This is the salad you sever under the shrimp.
Finished product is really quite impressive in looks and in taste. My family went crazy for it. For the shrimp I grilled them in a pan with some of the juice from the oranges and a little olive oil. Then I put the shrimp on top of the salad and sprinkled over the citrus salt.
For the squid I laid them out and scored them diagonally both directions so it formed little diamonds across the body. Then I pan fried these dry. After it was cooked I chopped it up and put it in a bowl with a few lugs of olive oil, the jasmine tea salt and the juice of 2 or 3 small limes and tossed. After putting the squid on the chopped fennel I dressed it all with the juices in the bottom of the bowl.
We served it up with liquid kiwi fruit to drink and skipped the seared tuna.
It was all wonderful except the squid. My squid turned out really rubbery and yucky. We have eaten squid here that is really good and not rubbery at all but I will have to look into what makes the difference and try again. The fennel with the dressing though was wonderful.