Our Recipes

Another recipe from Farah Raqib. An easy and delicious dish for any meal, finished with one of our most popular salts, the Lemon Flake Sea Salt.   Serves 6 to 8, as an appetizer Ingredients:  1 lb fresh caught salmon filet, sprinkled with salt and pepper to taste 3 tablespoons unsalted butter, separated into 1 tablespoon and 2 tablespoons 2 eggs 1/4 cup fresh cilantro, chopped 1/4 cup red onion, chopped 1/2 lemon, juiced 2 garlic cloves, minced 1 tablespoon capers 1/2 teaspoon Lemon Flake Salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 14 saltine crackers 1/4 cup Panko bread crumbs or as needed Topping: 1/4 cup fat free mayo mixed with 1 tablespoon hot sauce of your choice 1/2 teaspoon Lemon Flake Salt  In a medium skillet, heat 1 tablespoon of butter andminced garlic cloves to medium heat. After a few minutes, add in the salmon.Sprinkle salmon with salt and pepper to taste. Cook for about 5 minutes on eachside. Then use your spoon to break up the salmon piece into many pieces. Cookfor a few more minutes or until all the pieces are cooked. Place cooked salmonin a bowl, use a fork to break it up into smaller pieces and allow to cool toroom temperature (place in fridge to speed up the process if you're in a rush). Stir salmon, eggs, lemon juice, capers, salt, groundcumin, onions, cilantro and cayenne pepper together in a bowl until wellcombined. Crush saltine crackers with your hands into the salmon mixture andmix well. Wrap the bowl with plastic wrap and refrigerate for at least 2 hours to overnight. Dust a plate with half of the panko. Divide salmonmixture into 4 portions (cut into a 4 piece pie using your spatula). Shape into4 patties, and then place them onto the plate with panko crumbs. Sprinkle theother half of panko crumbs over the patties.  Melt 2 tablespoons butter in a large skillet overmedium heat. Cook patties in melted butter until cooked and heated through,about 5 minutes per side. Recommend serving on a bed of fresh greens, avocado,topped with spicy mayo mixture and lemon flake salt. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.      

Our Icelandic Flake Salt  is a delightful addition to buttery, flaky scones, biscuits, and breads of every kind.Try it mixed right into this delicate cheddar and chive dough, then sprinkle more on top with a little unsalted butters right before serving!  

A Thanksgiving classic. At least at our table. Make your mashed potatoes a centerpiece, not just a vehicle for gravy. Or better yet, make them the centerpiece of your meal AND a vehicle for gravy...

Bitterman's Fleur de Sel  sea salt is mineral-rich, delicate sea salt hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. To amp up the flavor of your next pie, sprinkle a generous pinch of Bitterman's Fleur de Sel right before baking!   Fleur de sel literally means "Flower of Salt" in French, and many classic fleur de sels are produced in regions of France - Guérande, Camargue, Noirmoutier, and I'ile de Ré. But the label 'fleur de sel' describes the way the salt is made and the qualities it possesses.  Bitterman's Fleur de Sel is a sun evaporated salt with fine, irregular, moist, mineral-rich crystals. This salt is made in Guatemala by raking the crystals that blossom on the surface of a crystallizing pan. Pure and unrefined, this sea salt is hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. Try Bitterman's Fleur de Sel or   Taha'a Vanilla Salt sprinkled on top of this decadent apple pie! Ingredients: Makes 1 pie Pie crust: 1/2 cup vegetable shortening or unsalted butter 1 1/2 cups all-purpose flour 1/2 teaspoon Bitterman's Fleur de Sel  1/2 cup cold water (cold tap water with some ice cubes in it) Pie filling: 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 teaspoon Bitterman's Fleur de Sel, plus more for serving 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 6 green apples- peeled, cored, sliced For serving: Taha'a Vanilla Salt, for serving  Instructions: Preheat oven to 400 degrees F. Grease a 9 inch pie dish and set aside.First, make the pie crust. Mix shortening or butter with flour and salt using a fork or pastry blender until it's crumbly. Add as much water as needed to hold it together, and mix continue to mix gently with a fork. Roll out over a floured surface, and cut into half. Cover one half in saran wrap and place in the fridge. Roll out the other half in a 9 inch circle and line your pie dish. In a large bowl, sprinkle cinnamon and nutmeg over the apples and toss to combine. Place the mixture into the pie crust lined pie dish. Place the pie dish in the fridge while you're making the caramel sauce.Next, make the caramel sauce. In a medium pan, heat butter on medium heat until melted. Then add in the flour to form a paste. Add the water, 1/2 teaspoon sea salt, vanilla, brown sugar and white sugar and bring to a boil. Then reduce temperature to low and simmer (keep caramel sauce on simmer until you're using it or else it may harden). Take out your pie crust and pie dish out of the fridge. Take about 3/4 of your caramel sauce and pour over the apples. Roll out and cut the top pie crust into thin strips, and create a lattice top over the apples. Using a pastry brush, brush the rest of the caramel sauce over your pie. Sprinkle the top with fleur de sel sea salt. Place pie in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350 degrees and bake for an additional 35-45 minutes or until the apples are softened. Once baked, allow to cool a bit and serve with vanilla ice cream. Sprinkle generously with Taha'a Vanilla Salt. Enjoy! Original recipe from Farah Raqib. Follow along on instagram at @findfarah. Visit http://tplusf.tumblr.com/