OK, thought I had a grip on this, fleur de sel or flor de sal, Hawaiian red sea salt, grey sea salt, etc. Now some dear friends have given us the following selection from Dean and DeLuca up in Napa Valley.
Fume de Sel - chardonnay & Oak smoked grey salt
Sel Gris w/ herbs - French grey salt
Black Cyprus Flake Salt
Salish - Red Alderwood smoked salt from WA
I'm guessing the Salish might be good on Salmon, but wondering what to do with the others. The Black Cyprus is very interesting looking, little flat square chrystals, thinking of trying it on prime rib for Christmas. Hoping some of you have either tried or have ideas for using them.