Our Recipes

A recipe of Mark Bitterman's take on Gravlax from his book, Salt Block Cooking.     A take on the classic using 400 million year old slabs of Himalayan salt in place of traditional kosher salt. Use fresh, wild-caught salmon in season if you can find it. Serves 4 Ingredients: 2 4x8x2 inch "brick" salt blocks 1 bunch fresh dill sprigs 2 teaspoons freshly ground black pepper 1 teaspoon cracked fennel seeds 1/2 teaspoon dried thyme 1/4 cup brown sugar 1 pound salmon fillet, skin on, pin bones removed Whole-grain crackers, for serving Crème fraîche, for garnish Chopped fresh dill, for garnish Cover one block with half of the dill sprigs. Mix the dry ingredients. Place the salmon on the dill-covered salt block, skin down. Coat the fleshy parts of the salmon, and cover with the remainder of the dill sprigs. Place the second salt block on top, wrap the whole thing in plastic wrap, and place in a fridge. Leave in the fridge until the fish becomes resilient but not firm to the touch. The top surface should be dry, the sides moist, and the flesh will be slightly opaque. Allow one to three days. Thinner and wild salmon cure faster, while thicker and farm-raised salmon take longer. When it is ready, unwrap the gravlax, rinse off the spices, and pat dry. Serve skin side down crackers and top with crème fraîche and dill.  Recipe and photos by Mark Bitterman. To see more, check out Salt Block Cooking      

Bring the heat with this spicy elote grilled corn, smothered in Sriracha mayo and topped with Parmesan cheese and our favorite Fleur de Hell Chili Pepper Sea Salt.        

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.   

What other taste is more perfect for hot weather than Thai food? This tangy, salty dish is a Thai inspired recipe from Mark Bitterman's Salt Block Cooking.  Serves 4 Ingredients: 1 stovetop round Himalayan Salt Block ¼ cup fresh lime juice ¼ cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chili pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced ¼ cup finely shredded carrot 1¼ pounds large, wild-caught sea scallops (about 16) ½ teaspoon freshly ground Lampong Black Pepper Place the stovetop round Himalayan Salt Block over low heat on a gas grill or stovetop for 10 minutes (see Read Before Heating, in Salt Block Cooking, pg. 25). Turn the heat to medium and heat for 10 more minutes. Raise the heat to medium-high and heat the block to about 600 °F, about 20 more minutes (see Getting It Hot, in Salt Block Cooking, pg. 24). To make the dipping sauce, mix the lime juice, fish sauce, ¼ cup water, vinegar, sesame oil, garlic, chili pepper and carrot; set aside. Pat the scallops dry and pull off their white gristly tendons if not already removed. Season the scallops with the black pepper and let stand at room temperature until the salt block is hot. When the salt block is very hot (you should only be able to hold your hand above it for just a few seconds), place the scallops on the hot block and sear until browned and springy to the touch but still a little soft in the center, about 3 minutes per side. Work in batches if your salt block cannot comfortably fit all the scallops at once. Transfer to a platter or plates and serve with the dipping sauce.  Recipe & Photos by Mark Bitterman. To see more of Mark's photos and recipes, check out Salt Block Cooking

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.