Our Recipes

Pillowy soft, creamy caramels with a touch of Mark's signature fleur de sel make the most luscious confection this side of the Mississippi. This recipe and more can be found in Mark Bitterman's James Beard Award winning book, Salted: A Manifesto.     Seriously, what's better than salt + butter? Makes a bunch of caramels Ingredients: 1 cup heavy cream 5 tablespoons unsalted butter 1 1/2 cups sugar 1/4 cup light corn syrup 1/4 cup water 2 three-finger pinches Bitterman's Fleur de Sel, for finishing  Line an 8×8 inch square dish with wax paper and then slightly oil the paper. Combine butter and heavy cream in a small saucepan on low heat until it begins to simmer. Remove from heat and set aside. In a large saucepan, melt sugar, water, and corn syrup together on medium-high heat, until mixture dissolves, begins to bubble and turns slightly brown in color (350 degrees F on a candy thermometer).  Remove from heat and gently stir in the cream mixture.   Place back on the burner and boil, stirring vigorously, until the mixture reaches 248 degrees F (about 10 minutes). Pour into prepared 8×8 dish, then let sit at room temperature until cooled and slightly firm. After 1 1/2 hours, invert dish onto cutting board. Peel off wax paper and cut into 1×2 inch rectangles. Sprinkle with fleur de sel and wrap in 4×5 inch wax paper squares. Find more recipes in Mark Bitterman's James Beard Award winning book, Salted: A Manifesto  

A classic summer snack with a secret ingredient, Haleakala Ruby Hawaiian Sea Salt. Serves 6 normal people, or 2 not-even-that-hungry Bitterman's Ingredients: 3 large hass avocados, peeled, pitted, and mashed 2 limes, juiced 3 two-finger pinches Haleakala Ruby Hawaiian Sea Salt 1/2 cup red onion, diced 3 tablespoons fresh cilantro, chopped 2 roma tomatoes, seeds removed/diced 1 garlic clove, minced 1 pinch ground cayenne pepper  1 pinch ground cumin 1 jalapeño, seeds removed/diced (optional) In a medium bowl, mash together the avocados, lime juice, and Hawaiian sea salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper, cumin and jalapeño (optional). Refrigerate 1 hour for best flavor, or serve immediately with your favorite tortilla chips. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit 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.   

In the dog days of summer, this crunchy, cool, sweet, salty, juicy, tangy salad fits the bill: no oven or stove top required, minimal work, maximum flavor.  Recipe adapted from Mark Bitterman's best-selling cookbook Salt Block Cooking. Sweet, juicy watermelon slices, creamy goat cheese, and fragrant mint are made only better when served on a stunning slab of pink salt.      

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.      

Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with Haleakala Ruby Red Hawaiian Sea Salt right before serving.     Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with Haleakala Ruby Red Hawaiian Sea Salt right before serving. Serves 6 to 8 Ingredients:  1 1/2 cup cooked potatoes, peeled and sliced 2 big pinches of Bitterman's Fleur de Sel,  1 pinch for the water and 1 pinch for the vegetables 1 tablespoon olive oil 1 large bell pepper, seeds removed, sliced 1 zucchini, cut into rounds 1 summer squash, such as pattypan squash, cut into small pieces 1/2 cup mushrooms, washed and sliced 1 cup fresh spinach 1/2 cup of cherry tomatoes, sliced in half lengthwise 10 large farm-fresh eggs 4 ounces goat cheese Haleakala Ruby Coarse Red Hawaiian Sea Salt or Molokai Red Hawaiian Sea Salt, for finishing Freshly ground Black Pepper and red pepper flakes, to taste Preheat oven to 350 degrees F. Boil the potatoes in a large pot of salted water until softened, then drain, peel, and cut into pieces. Set aside. Heat oil in a 10 inch cast iron skillet over medium heat. Cook bell peppers until softened, about 3 minutes. Add in zucchini and squash slices, then season with a big pinch of fleur de sel sea salt. Cook for 2-3 minutes until softened. Add in the sliced mushrooms and cook for another 2 minutes. Add in spinach and cook for about 1 minute or until the spinach starts to wilt. Then mix in the cooked potatoes and allow it to warm through, about 3 minutes. Lastly, add in the cherry tomatoes and remove from heat.  Meanwhile, crack 10 eggs in a medium bowl and add in a dash of fleur de sel sea salt and freshly ground pepper. Whisk for about 1 minute until the eggs come together. Pour eggs over the veggie mixture. Sprinkle the goat cheese on top.  Place in preheated oven and bake for about 12 to 15 minutes or until set (the middle will barely jiggle). Once set, place on the broiler setting and broil for about 1 to 2 minutes to brown the top. Allow to cool slightly, then sprinkle generously with Haleakala Ruby Coarse Red Hawaiian Sea Salt and serve! Don't forget the hot sauce! Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.    

A refreshing and comforting salad, drizzled with Italian balsamic and buttery smooth olive oil, and salted by sitting on top of a plate made of Himalayan Pink Rock Salt.      

Fish has been a delicacy for as long as humans can remember. It's light, beautifully presented, and delicious. There are many ways to cook up fish, but the easiest (and most flavorful) way to cook it is whole. Here is a recipe from Salt Block Cooking, by Mark Bitterman, for a fresh, crispy, and visually dramatic way to cook up and serve fish.   Serves 4 to 6 Ingredients: 2 8x12x1.5 inch salt block 2 whole fish (about 1½" lbs. each) with skin attached, such as snapper, pompano, striped bass, etc. 2 tablespoons packed pickled ginger slices for sushi, finely chopped 1 garlic glove, minced Leaves from 4 large mint sprigs 2 teaspoons toasted sesame oil Sea salt and freshly ground black pepper Juice and zest of 1 large lime Place the salt block over low heat on a gas grill or stovetop for 10 minutes. Turn the heat to medium and heat for 10 more minutes (see Read Before Heating!, page 25 in Salt Block Cooking). Raise the heat to medium-high and heat the block to about 500°F, about 10 more minutes. For the last 10 minutes, preheat the oven to 500°F (see Getting It Hot, page 24 in Salt Block Cooking). Meanwhile, mix the ginger, garlic, mint and 1 teaspoon of the oil. Season with salt and pepper. Cut three diagonal slices in the sides of both fish. Fill each slit with 1 teaspoon of the ginger mixture. Pack the rest into the fishes’ cavities. Rub the remaining 1 teaspoon oil all over the fish. Using two heavy oven mitts, transfer the block to a baking sheet. Put the fish on the hot block and slip the pan into the preheated oven. Roast for 5-minutes, then turn over with a metal spatula, scraping carefully to avoid tearing the skin. Roast until the flesh of the fish flakes to gentle pressure, about 5 more minutes. Transfer the fish to a serving platter using a wide spatula. Scatter the lime zest over the fish and drizzle with lime juice. Serve, removing the fish from the bone at the table. To serve the fish, make a slit through the skin of the cooked fish down the length on the spine right above the dorsal fin, using a narrow knife. Insert a spatula into the slit and slide it between the flesh and the bone. Make a slice just behind the head and just in front of the tail, separating the top fillet from the skeleton. Lift the released fillet from the carcass and serve. Using the spatula or two forks, lift the central skeleton, including the head and the tail, from the bottom fillet and discard. Serve the bottom fillet.   Recipe and photos by Mark Bitterman. To see more, check out Salt Block Cooking.      

Summer time is also grilling time! Change up your grilled chicken recipe this year by throwing a salt brick into the mix.     Serves 6 to 8 Ingredients: 2 4x8x2 pink himalayan salt bricks 1 (4-pound) chicken, preferably free-range 2 tablespoons olive oil 4 garlic cloves, halved lengthwise ½ teaspoon freshly ground black pepper Juice of ½ lemon Place the salt blocks on the grill grate of a gas grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken (see Read Before Heating!, page 25 of Salt Block Cooking). Turn the heat to medium and heat the block for 10 more minutes. Its surface should be about 375°F (see Getting It Hot, page 24 of Salt Block Cooking). 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). 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. 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; tuck the pieces of garlic under the edges of the skin. Season all over with pepper. 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/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, about 10 to 15 minutes on the grill. 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. Recipe and photos by Mark Bitterman. To see more, check out Salt Block Cooking.