Archive for the ‘Sea Salt’ Category
Some people think that all salts are created equal, which is simply not the case. There is, in fact, a wide variety of salts, and they all have distinct characteristics that make them optimal for particular uses. One of the more exotic varieties is Hawaiian red sea salt.
This traditional sea salt, also known as alaea, has been used for generations to season and preserve food on the Islands. Because it is unprocessed, this sea salt contains traces of minerals that are found in natural seawater. The salt gets its red coloring from the addition of Hawaiian clay, which also adds iron oxide to the product.
While autumn is already making its chilly, foreboding presence felt across much of America, the isles of Hawaii remain as sunny and temperate as ever. Sometimes it’s nice to create a festive tropical-themed dish in order to forget about the prevailing cold weather conditions at work outside the home. Even if it’s just for the duration of a home-cooked meal, you can indulge in the unique flavors that come from half a world away.
Ingredients:
6 mahi mahi fillets
3-4 cups chicken stock
4 ounces dry breadcrumbs
2 ounces macadamia nuts
3 ounces margarine
1-2 ounces shallot, diced
4 ounces papayas
4 ounces pineapple
1-2 tablespoons shredded coconut
granulated sugar, to taste
Hawaiian sea salt, to taste
Pepper, to taste
Directions:
1. Blend nuts and breadcrumbs into a course mixture, and coat each side of fillets.
2. Panfry shallots until you can see through them, add chicken stock, papaya and pineapple. Add course sea salt, sugar and pepper as desired. Sauce should thicken; remove from heat after 20 minutes.
3. In second pan, melt butter over mediumheat. Panfry fish on both sides until cooked and nuts are a shade of golden brown.
4. Add liberal dollops of sauce over top of fish, add crushed coconut at the end.
Tropical flavors come together with eye-catching results in this bright salad. Sea salt from Hawaii pairs perfectly with sweet-tart orange and creamy avocado, but any finishing salt will yield a fine salad.
Ingredients
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1 teaspoon honey
2 tablespoons extra virgin olive oil
Salt and black pepper, to taste
3 navel oranges
2 ripe avocados
1/2 red onion, thinly sliced
6 cups baby spinach
Hawaiian sea salts or other finishing salt, to taste
Method
Whisk together lime juice, vinegar, honey and oil. Season to taste with salt and pepper. Set aside.
Remove peel and all of white pith from the oranges with a serrated knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.
Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian sea salt to taste. Serve immediately.
As people become more aware of the need to eat healthy food, there has been an increase in the overall demand for seafood. People are becoming particularly aware of the health benefits offered by fish. Rife with the kinds of fatty acids that our body needs, there are few dishes that are more beneficial (and delicious) than fish. And as an added bonus, fish is an extremely easy dish to prepare. This is especially true if you have a prepackaged seasoning that you know and love.
As such, if you’re looking to incorporate more fish into your weekly dinner schedule, purchase a whole fish fresh from the market. Then preheat the oven while you apply seafood seasoning and lemon juice to the fish itself. If preferred, incorporate some dill as well. The taste of the fish will truly be enhanced by the seasoning, which is usually a mixture of lemon peel, red pepper, garlic, and salt. A simple combination, each element is meant to specifically highlight the natural flavors of seafood. Pop the fish into the oven and wait approximately twenty to twenty-five minutes, and you’ll have a delicious and healthy main entrée.
Hawaiian red sea salt, also known as alaea salt, has been used for centuries on the Hawaiian Islands for blessing ceremonies as well as seasoning of native Hawaiian dishes such as kalua pig, poke and Hawaiian jerky. You can also find it being used in exfoliating scrubs due to the high levels of anti-oxidants and fatty acids found in the salt. It is mellower than most sea salts and it gets its distinctive color from volcanic baked red clay that enriched the salt with iron oxide.
Hawaiian red sea salt imparts to food far more than one of the five basic taste sensations (sweet, salty, sour, bitter and umami); it enhances other tastes.
While all salt has its origins in the sea, organic sea salt has to be the best. There are enormous salt mines all around the world, and while the salt mined from these locations is quite high quality, it just lacks the punch of sea salt. When people think of salt, most people think of small white grains, but sea salt comes in several different colors in various consistencies. You will find that sea salt can be fine or coarse, and can range in color from red, to black, to white. No matter what kind of dish its used on, sea salt makes for a delicious addition.
Sea salt comes from several different locations (all on the sea of course), and some of the most famous coastal locations for sea salt include California, Hawaii, and Australia. These areas are famous for production of fine sea salts, and the salt from these areas is used in thousands of different products manufactured by various companies, for example, the delicious sea salt and vinegar potato chips!