Take it with a grain of [sea] salt
You’ll love this sweet-and-salty meze that takes just 10 minutes to prepare! The salt plate keeps the skewers nicely chilled and flavored.
Serves 4 to 8
6 tablespoons extra-virgin olive oil
1 lemon, zested (reserve zest for garnish) and juiced
Four 8-inch or eight 4-inch bamboo skewers
Chilled seedless watermelon, cut into 12 (1-inch) cubes
One 8-ounce piece Halloumi cheese, cut into 12 (1-inch) cubes
Fresh basil leaves
HimalaSalt Salt Plate (chilled for 1 hour in freezer)
Freshly ground Pepper
HimalaSalt Zen Cube, for finishing
6 cherry tomatoes, chopped, for garnish
1. Make dressing: In a bowl, combine olive oil, lemon juice, and HimalaSalt, whisking to form an emulsion.
2. Alternatively skewer watermelon and cheese cubes with basil leaves. Arrange on the chilled salt plate and drizzle with dressing. Lightly season with pepper and grate the Zen Cube over each skewer. Garnish with lemon zest and tomatoes.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
Smoked salt gives this dish an outdoor-roasted flavor that’s just incredible.
1 pound large shrimp, peeled and deveined
8 ounces orzo pasta
1 to 1½ cups olive oil
1 tablespoon minced garlic
¼ teaspoon red pepper flakes (or to taste)
Zest of 1 large lemon
1 tablespoon fresh lemon juice
½ cup dry white wine
1½ tablespoons fresh thyme leaves, plus sprigs for garnish
1 tablespoon chopped fresh tarragon leaves, plus whole leaves for garnish
¼ to ½ teaspoon Alaska Pure Alder Smoked Sea Salt (to taste)
½ teaspoon freshly ground pepper
½ cup crumbled feta cheese
1. Rinse shrimp and pat dry; set aside. Bring a large pot of salted water to a boil over medium-high heat. Add orzo and cook according to package directions; drain.
2. Meanwhile, in a large skillet, heat ½-inch of oil over medium-low heat.
3. In another skillet, heat 1 tablespoon oil, the garlic, and red pepper flakes over medium heat. Before garlic browns, add the lemon juice and wine and reduce to half.
4. Add the shrimp to the first skillet and cook until opaque, 2 to 3 minutes, turning once (the oil should not sizzle when shrimp is added).
5. Transfer the orzo to the second skillet with the wine reduction. Heat over medium heat and add the fresh herbs and lemon zest; toss to coat. Plate the pasta, place shrimp on top, and garnish with the whole herbs. Finish with smoked sea salt, pepper, and feta. Serve hot.
The flavor of these lava cakes is heightened by the addition of sea salt and balsamic vinegar.
NOTE: Make sure you use aged balsamic—it’s thicker, less acidic, and sweeter than regular.
½ cup unsalted butter (1 stick), plus more for ramekins
7 ounces bittersweet chocolate, chopped (about 1¾ cups)
½ cup granulated sugar
¼ teaspoon kosher salt
3 large eggs, at room temperature, lightly beaten
3 tablespoons port wine
¼ teaspoon vanilla extract
1 tablespoon unbleached all-purpose flour
Alaska Pure Sea Salt
Raspberries or Strawberries, for garnish
Good quality aged balsamic vinegar
1. Preheat oven to 425°F. Butter six 4-ounce ramekins and place in a rimmed baking pan; set aside. Bring a kettle of water to a simmer.
2. Heat together the chocolate and butter in a large heavy saucepan over low heat, stirring until melted, 2 to 3 minutes. Remove from heat. Whisk in sugar and kosher salt until dissolved, about 30 seconds. Gradually whisk in eggs until smooth. Whisk in wine, vanilla, and flour until combined. Evenly Divide batter among prepared ramekins, filling 2/3 of the way up sides. Lightly sprinkle sea salt over tops. Pour the hot water into the pan, being careful not to spill into the batter, until it reaches halfway up the ramekins.
3. Bake 14 to 16 minutes, until the cakes are set and dry. Remove from the oven and let cool in water bath for 2 minutes. Carefully remove ramekins from water bath (they will be very hot) and place on a paper towel-lined heatproof surface. Garnish each with berries, drizzle with balsamic vinegar, and lightly sprinkle with sea salt. Serve warm.
Recipes courtesy of Alaska Pure Sea Salt Company
Chili sea salt intensifies the flavor of chocolate, taking irresistible to a whole new level.
Makes about 1 cup
½ cup unsweetened cocoa
½ cup sugar
½ cup milk
Pinch Aleppo Chile Sea Salt (or a pinch Aleppo pepper and a pinch Falksalt Smoke Sea Salt Flakes)
Combine cocoa, sugar, and milk in a saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Stir in sea salt until dissolved. Cool slightly and serve over ice cream or as a fruit fondue.
Recipe courtesy of Falksalt
We hope you enjoyed cooking with sea salt. Here's the link to our sea-salt blog (in case you missed it): Sea Salt: Cook, Taste, Savor. For more about the flavors in our kouzina, check out Greek Herbs, Spices & Flavorings. Stay tuned for more upcoming blogs on spices that we'll pair with recipes to show them off!
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Kali orexi! Good appetite!
Web design by Kelly Salonica Staikopoulos