Watermelon Skewers on Himalayan Salt
Organic watermelon (seedless if possible)
4 organic cherry tomatoes
1 organic lemon
4 tbsp organic olive oil
Several sprigs organic rosemary with blossoms
Organic Tellichery Pepper
4 sprigs organic chives
1 tsp Yuzu juice (or substitute fresh lime juice)
Himalayan Salt Plate (chilled for one hour in freezer)
Short bamboo skewers (enough for each watermelon cube)
Chill watermelon and cube to bite size pieces (approx 1 ½” cubes). Cut cherry tomatoes in half and scoop out seeds, set aside for garnish. In a bowl, add olive oil and yuzu or lime juice, and a pinch of Himalayan salt. Whisk with a fork to form an emulsion. Zest the lemon with long curls for visual appeal, set aside for garnish. Pick leaves, buds, and flowers off rosemary, set aside. Chop chives, set aside.
Arrange watermelon cubes on chilled Himalayan salt plate, spoon 1 tsp of tomato seeds on top of watermelon cube, drizzle olive oil emulsion over cubes, give about 3-4 grinds of organic Tellichery pepper. Place bamboo skewers into the center of each cube. Garnish by sprinkling with chives, rosemary leaves and blossoms, and finish with lemon zest.
Himalayan Salt Pretzels
3 cups whole wheat flour, add extra if needed
1 package fast rise yeast
1 tsp. Fine Grain Himalayan Sea Salt
1 1/3 cup warm water (125 to 130 degrees F)
3 tbsp. Canola oil
1 tbsp. honey
1 egg white, slightly beaten
Course Grain Himalayan Sea Salt
1. Mix 2 cups flour, dry yeast and salt in a large bowl. Stir in water, oil and honey and beat until smooth. Mix in enough remaining flour (extra if needed) to make dough easy to handle.
2. Turn dough onto a lightly floured surface and knead about 5 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
3. Heat oven to 400 degrees F and Grease a cookie sheet.
4. Divide dough into 12 equal parts. Roll each part into a rope about 17 inches long. Twist each rope into a pretzel shape and place on the cookie sheet. Brush pretzels with egg white and sprinkle with coarse sea salt and sesame seeds.
5. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack.
6. Serve warm with your choice of mustard.
Grilled Himalayan Salt Pineapple Chicken Skewers
Prep Time: 30 Min.
4 skinless, boneless chicken breast fillets, cut into 2cm pieces
Pineapple cut into 2cm pieces
2 small zucchini squash cut into 2cm pieces
1 yellow onion cut into 3 cm lengths
Himalayan Salt Grill
1. Slowly heat Himalayan Salt Block/Grill/Tray to 450 degrees on BBQ grill.
2. Soak skewers in cold water for 20 Minutes then remove from water.
3. Alternate chicken, pineapples squash & onions onto the skewers.
4. Place skewers on salt grill, sprinkle with Parsley & Pepper & grill, turning occasionally to cook all sides until chicken is done.
5. Serve hot & enjoy.
Himalayan Salt & Indian Black Pepper Squid
Prep Time: 20 Min. | Serves 4
20 oz. squid
2 cup flour
2 cup corn flour
4 tbsp. Himalayan sea salt
4 tbsp. Indian Black Peppercorns
1 1/2 cups sesame or peanut oil
1. Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
2. Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop, then remove from the pan and set aside. Add the Himalayan sea salt to the pan and cook over high heat until the salt has turned a grey color then remove from heat.
3. Grind the salt and pepper mixture into a fine powder.
4. Heat a wok or deep frying pan with your choice of oil over high heat.
5. Combine equal amounts of corn flour and flour, in a plastic bag, with the salt and pepper mixture. Place the squid in the bag in small amounts, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, about 30 seconds.
6. Serve and eat while hot.
Himalayan Salt Indian Peppercorn Crab Boil Spice Mix
This easy crab boil spice mix may be used for shrimp, crayfish, lobster or crab.
1/4 Cup Fine Grain Himalayan Sea Salt
2 Tbsp. whole Indian Black Peppercorns
4 Tbsp. fresh Parsley or Parsley flakes
3 Tbsp. Old Bay Seasoning
5 bay leaves
Grilled Eggplant with Pink Sea Salt
Prep Time: 40 minutes | Cook Time: 10 minutes | Makes 6 to 8 servings
2 Tbsp. Himalayan Salt, plus more for sprinkling
3 medium eggplants
About 1/3 cup olive oil
1. Dissolve 2 Tbsp. salt in 1 cup warm water in a large mixing bowl, then add 3 quarts of cold water and set aside.
2. Cut the Eggplant into ¾-inch thick diagonal slices and soak in salt water solution for 30 minutes. (Be sure to weigh the slices down with a plate to ensure that they are fully submersed in the salt water.)
3. While the slices are soaking heat your grill to medium-high heat.
4. Drain eggplant and pat dry with paper towels, then place the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices on the grill with the oiled side down. Grill with lid closed for about 5 minutes or until grill marks appear.
5. Brush the tops with oil and sprinkle with salt, then turn slices over and grill until grill marks appear and the eggplant is soft and tender, about 5 minutes.
6. Serve hot or at room temperature.
Himalayan Sea Salt Garlic Shrimp
Prep Time 15 min. | Cook Time 10 min.
25 -30 large shrimp, raw and peeled
3 tablespoons freshly chopped garlic
1 cup freshly chopped parsley
2 teaspoons paprika
Fine Grain Himalayan Sea Salt to taste
Fresh ground pepper to taste
1/2 cup olive oil
2 tablespoons butter
1. In a large Ziplock freezer bag, mix all ingredients except the butter together, add shrimp and coat well. You can also mix together in a large bowl and cover tightly with plastic wrap.
2. Refrigerate for 1 hour.
3. Preheat large heavy bottom pan and melt butter on medium heat. Fry shrimp for about 10 minutes or until pink and lightly browned.
4. Serve hot over rice. Also goes great with steak!
Sweet and Salty Strawberry Daiquiri
Makes 1 Daiquiri
1/2 cup frozen strawberries
4 ice cubes
1/8 teaspoon Pink Sea Salt
1 teaspoon white sugar
1.5 oz rum (your choice)
1. Blend all the ingredients together in a blender until smooth.
2. Rim serving glass in sugar, pour daiquiri into glass & enjoy!
1 1/2 oz. Tequila, your choice
1/2 oz. Triple Sec
1 oz. Lemon Juice
1/2 oz. Amaretto
Himalayan Salt Glass
1. Pour Tequila, Triple Sec, lemon juice and Amaretto into a cocktail shaker and shake with ice.
2. Pour into a Himalayan Salt Glass and enjoy!
Salmon Cooked on Himalayan Sea Salt
Prep Time: About 20 Min. | Serves 4
• 2 cups Course Himalayan Sea Salt
• 1 (1 1/4-pound) center cut salmon fillet
1. Spread salt evenly in a dry, 10-inch, heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke (about 4 minutes).
2. Pat salmon dry and season flesh with salt and pepper, then lay the fish on the salt, skin side down. Cook salmon, covered, without turning, until almost cooked through (8 to 12 minutes). Remove from heat and let stand, covered, until salmon is just cooked through (1 to 2 minutes).
3. Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).
Pink Salty Dog #1
• 5 oz grapefruit juice
• 1 1/2 oz gin
• 1/4 tsp Himalayan Salt, fine grain
Pour juice, gin and salt over ice in a highball glass, stir well and serve.
Salt Brick Grilled Chicken
Makes 4 Servings
2 (4 by 8 by 2-inch) salt blocks
1 (4-pound) chicken, preferably free-range
2 tablespoons olive oil
4 garlic cloves, halved lengthwise
½ teaspoon coarsely ground black pepper
Juice of ½ lemon
1. Place the salt blocks on a grill grate of a gas grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken. Turn the heat to medium and heat the block for 10 more minutes. Its surface should be about 375°F. If you are using a charcoal fire, set up a bi-level fire with half the grill set up for low heat (one layer of coals) and the other half set up for medium heat (two layers of coals).
2. Remove and discard the neck and package of innards from the cavity of the chicken. Place the chicken, breast side down, on a cutting board. With a large knife or poultry shears, cut down the length of the spine on both sides. Remove the spine. Cut the breast side of the chicken in half lengthwise. You will now have two chicken halves.
3. Wash the halves in cold water and pat dry with paper towels. Coat with the olive oil and rub all over with the cut sides of the garlic cloves; afterward tuck the pieces of garlic under the edges of the skin. Season all over with the pepper.
4. Clean the area of the grill grate not occupied by the salt block with a wire brush. Put the chicken halves, skin side down, on the grill grate and, using grill gloves or thick oven mitts, put a hot salt block on top of each half. Close the lid and cook until the chicken skin is crisp and deeply grill-marked, about 15 minutes.
Remove the blocks using the grill gloves, flip the chicken halves with tongs, put the blocks back on top of the chicken, close the lid, and cook until an instant-read thermometer inserted into the inside of the thicker thigh registers 170°F, 10 to 15 minutes.
5. Remove the salt blocks, transfer the chicken to a clean cutting board, and let rest for 5 minutes before cutting into parts. Drizzle with the lemon juice and serve.
Watermelon and Feta on a Salt Block
Makes 2 Servings
1 (8 by 12 by 2-inch) salt block platter, or 2 smaller blocks
4 (½-inch-thick) quarter slices large watermelon, rinds removed, or 8 (½-inch-thick) quarter slices small watermelon
3 ounces feta, crumbled
6 fresh mint leaves, slivered
1. Chill the salt block platter in the refrigerator for at least 2 hours.
2. Arrange the melon slices on the block, slightly overlapping—the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves over the top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.
Himalayan Salt Block Salmon
2 Lb. Salmon Fillets (skin on)
Extra virgin olive oil
1 Large Lemon, sliced thin
1. Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.
2. Cut salmon into 1 ½ – 2” slices and coat with butter
3. Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving
4. Once you’ve thoroughly heated your Himalayan salt slab, you’re ready to bake your salmon. Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness
5. Close lid and let cook (approximately 10 minutes); remove and serve.
Himalayan Pink Salt Cupcakes
1 can Nestle Cream
400 grams dark chocolate
1. Chop chocolate and transfer into a bowl.
2. Heat cream (in the can, there will be a liquid at the bottom, don’t include that, just the cream) until it simmers (do not allow it to boil), pour cream over the chocolate.
3. Let sit for one minute then stir until combined.
4. Let it cool in the fridge. From time to time, mix it well to cool it evenly to a piping consistency. Note that we won’t we whipping up this one. Just cool it.