Our Recipes

Our Black Diamond Flake Salt works beautifully on dishes where a little visual and textural pizzazz is desired, such as on top of soups, grilled asparagus, and more. The deep, dark obsidian pyramidal crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on these enchiladas. Its raven color brings delightful contrast to a dish lighter in color and is sure to elicit an exclamation from your guests. Try it!  

Our favorite springtime flavor explosion: tried and true Lemon Flake Sea Salt, dappled with sunshine in the form of bright, pungent, candy-sweet lemon juice flavor, juicy baked chicken, plus peppery arugula, salty capers and butter... the perfect chicken piccata.     Serves 4 Ingredients: 3 chicken breasts, thinly sliced and cut into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth  1 lemon, thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons unsalted butter, cubed To garnish: Bitterman's Lemon Flake Sea Salt   Preheat oven to 200 degrees F.  Season the chicken with salt and pepper and then dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet over medium-high heat. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken onto a baking sheet and then into the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. Serve chicken over a bed of greens or pasta and spoon sauce all over. Garnish with the lemon flake sea salt.  Original recipe and photos from Farah Raqib - Follow along on instagram at @findfarah - Visit http://tplusf.tumblr.com/  

A trifecta of flavor: creamy baked eggs, buttery rich avocado and savory salty lox, finished with one of our most popular salts, the Black Diamond Flake Salt.       Serves 6 Ingredients:  3 Hass avocados, halved and pitted 6 eggs 1/2 pound salmon lox  Black Diamond Flake Salt, for finishing Freshly ground pepper and red pepper flakes, to taste Preheat oven to 450 degrees F. Scoop out the pitted area of each avocado half to make room for the eggs. Place a thin slice of lox in each avocado half. Crack each egg in a cup first, then using a large spoon, scoop the yolk into the avocado. If you have room, fill with the egg whites. Place each prepared avocado half in a muffin pan as pictured (this helps them stay flat and intact). Bake for 15-20 minutes or until the egg whites are cooked. Season with Black Diamond Flake Salt, freshly ground pepper, red pepper flakes, and garnish with fresh dill. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.   

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!