I told you that you should be using use Artisan Sea Salts or Gourmet Finishing Salts. Here I am going to give you some ideas on how to use these salts. I am not going to give recipes, but cooking ideas.
Basically, use less salt when preparing your food, then give a light sprinkle just before you eat, it is that simple. They say that cooks should be making the food just right so there is no need for salt shakers on the table. If I was serving a dish to you it would have been finished with a sprinkle, but at home you can have a nice dish for the salt on your dinner table. I use a Himalayan candle holder and fill it with Murray River Flake on my table. You could get a large block of Jurassic Salt and a micro plane and have fresh shaved salt, it is not any fresher, just cool.
You can get a Himalayan Candle Holder Here
Murray River Flake
This my favorite salt. It is hands down my “go to” salt. I prefer to find the larger flakes, sometimes they are too fine . I think they get crushed in shipping, as it has to come from Australia. This salt has a very delicate flavor with a lot of minerals. You can get it relatively cheap, compared to some others I have bought.
I only mentioned Murray River Flake, but there are lots of different flake sea salts, my preference are the flakes and they easily crush in your fingers if you want smaller crystals. I would use this salt to finish any light to medium dish, especially vegetables, green salad or light fish dish. Using Murray River Flake salt is also good for the Australian environment, as the underground aqua fur is rising and the salt is ruining the farm land. The salt has to be harvested in an attempt to keep it from overrunning the growing areas.
Make your favorite green salad drizzled with good quality extra virgin olive oil, squeeze a lemon wedge then sprinkle with Murray River Flake, you won’t make a salad dressing again. If I am wrong and you do make a salad dressing again, don’t put any salt in it. Sprinkle the Murray River Flake on it just before you eat.
You can get Murray River Sea Salt Here, I prefer the jar over the bags, as it won’t get crushed as easy.
Smoked Sea Salts
The world of smoked sea salts is so vast. I have tried dozens of different ones from all over the world. To me these have the widest spectrum of flavor profile, from very light smoky flavor to tasting like I poured liquid smoke on my steak. My preference are the lighter ones, I still want to enjoy the flavor of my steak, just enhance it with salt with a hint of smokiness. I also enjoy flakes over the larger crystals, the flakes can give a huge flavor punch/crunch without feeling like I am going to crack a tooth.
Take your favorite steak, mine is the New York, sprinkle with a tiny amount of salt (use your everyday go to salt) and generous amount of fresh black pepper (don’t get me started about pepper, this is my salt blog). Grill it to medium rare, time depends upon the thickness of your steak, remove from grill and IMPORTANT let it sit and rest for 5 to 10 minutes. Slice the steak somewhat thin, fan the steak out with your grilled asparagus and roasted new potatoes. Sprinkle your smoked salt on your steak, then sprinkle your Murray River Flake on the asparagus and potatoes. You have yourself one great dinner!
You can get Yakima Applewood Smoked Sea Salt Here
Fleur de Sel
This is considered the Rolls Royce of the salts. It means “Flower of Salt” in French, as when the salt crystallizes on the surface of the water (I did mean surface, this is the only salt harvested that way), it resembles a flower pattern. This would always be used a finishing salt because of it lite a delicate flavor, and fine crystals. To cook with it would be a waste, as it is generally the most expensive salt.
This could be used as you would Murray River. Since my favorite is Murray River, I don’t use too much Fleur de Sel. Being the crown of salts I should have mentioned this one first, but it’s my blog and I wanted to talk about my favorite first.
One place this stands out is with chocolate & caramel. Sprinkle a little on some caramel and see the difference. One of my favorite desserts is Salted Caramel Cheesecake.
You can get Le Saunier Camargue Fleur de Sel Here
Salt Block Cooking
I am going to throw this one in here, but it is a little more advanced. You can use larger salt blocks in different ways for cooking. I have a large 10x10x2 block that I heat up very slowly on a stove top, until it is about 800 degrees, then sear sea scallops or strips of Kobe beef on it.
I also have thinner ones that I lay a piece of salmon on, then sprinkle with sugar, gin, peppercorns & fresh dill. Then put another piece of salt on top, then wrap the whole thing tightly with plastic wrap several times, making sure it is airtight. Put it in the fridge for 4-5 days flipping it daily. Voila, you have the best cured salmon you have ever had.
I have chilled thin brick shaped blocks, then served sushi on it. Or chilled it then spread warm caramel on it, let it harden slightly then scrape it off. Use that on some ice cream…wow.
I have shot glasses made of salt for doing shots of tequila out of.
If you want try cooking on a salt block you can get one here.
What does all of this mean?
That is up to you. Salt like everything else, is very personal, there is no wrong way. Don’t knock it until you try it.
I am just writing this to tell you what I have learned and what I like. You can tell that I am very passionate about salts and want to share that passion with you.
If you ever have any questions or ideas you want to share, feel free to write me.
Tony Clevenger
tony@tonyssaltblog.com
