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Grilling and Cooking on Himalayan Salt Slabs: Five Tips to Becoming a Gourmet

Jul 24, 2015 12:52PM ● By Isabella Samovsky

Himalayan salt slabs are great for turning a basic appetizer into an unforgettable experience. After all, why use a plain old serving tray when we can serve things on a dramatic-looking salt platter? Himalayan salt slabs are good for more than just displaying tasty treats, they make cooking more fun and help the finished product taste even better. Here’s what we need to know before we start cooking.

This method will impart a salty seasoning

Cooking on Himalayan salt is a great way to inject more flavor into foods because some of the salt will naturally rub off onto whatever is cooking. Just be careful, though, as we don’t want to get too much salt onto the food. If foods are moist—like steaks and vegetables—cut them thinly before placing them on a Himalayan salt slab. That way, they can cook quickly, before they have a chance to suck up too much salt.

Tap into the power of oil

If the food simply can’t be sliced and we still want to cook it on Himalayan salt, oil will be our new best friend. Pouring a thin layer onto the Himalayan salt slab first will create a buffer between the food and the salt. As an added benefit, the oil will make the salt platters easier to clean later.

It’s perfect for seafood

To really savor the taste of shrimp, scallops and other small pieces of seafood, cook them on Himalayan salt. The salt will get into the seafood during the cooking process, yielding a meal that tastes fresh from the sea.

Salt slabs work hot or cold

A good Himalayan salt slab will be able to withstand sitting on top of the grill or gas range. If using an electric grill, place a wok ring or something similar underneath the salt so that it doesn’t sit directly on the burner. These slabs are just as effective when used in the freezer—they’ll provide a quick and easy way to freeze homemade ice cream, and the presentation will be far more dramatic than anything other method. For a great presentation, place raw vegetables, sushi or other appetizers onto a Himalayan salt slab that’s been chilled in the fridge. Because these slabs can retain a chill for several hours, they’re perfect for serving up things that need to be cold to be good.

Platters need to be heated slowly upon first use

Whether on the grill or the stove, Himalayan salt platters need to be heated gradually so that they don’t crack. Yes, this means cooking on Himalayan salt takes a little longer at first, but the yummy finished product is well worth it.


Isabella Samovsky is the founder and owner of SoWell/Solay Wellness, 4819 Main St., in Skokie, which carries a complete line of Himalayan salt products and fair trade cookware and maintains a therapeutic salt room for health and relaxation. For more information, call 847-676-5571 or visit SolayWellness.com.

 

Gourmet Cucumber Appetizer

So Gourmet Himalayan Salt Tile
1 large cucumber
Cream cheese
1 tsp fresh chopped basil
12 cocktail rye squares

Cucumber Appetizers Salt Slab RecipesWash and dry cucumber, do not peel. Slice cucumber into half-inch pieces. Mix fresh chopped basil and cream cheese and spread onto the cocktail rye squares. Place the slices of cucumbers on the salt tile for about a minute on each side, put on top of the cocktail rye squares and enjoy.

Watermelon and Feta with Mint Leaves

Makes two servings.

So Gourmet Himalayan Salt Tile
6 quarter-slices watermelon, rinds removed
3 oz feta, crumbled
6 fresh mint leaves, slivered

Chill salt block in the refrigerator for at least two hours. Arrange the melon slices on the block, slightly overlapping. Scatter the feta and mint leaves over the top. Serve immediately.

So Well Shrimp Appetizer

Makes one serving.

So Gourmet Himalayan Salt Tile

1 lb shrimp
½ cup So Well Gourmet Organic Unrefined Extra Virgin Olive Oil
1 Tbsp freshly chopped rosemary
1 Tbsp fresh horseradish
¼ cup ketchup

In a bowl, mix shrimp, oil and rosemary. Marinate for one hour. Place shrimp on salt tile until desired flavor. Mix fresh horseradish and ketchup together. Dip shrimp in mixture and enjoy.

So Well Fabulous Fettuccine

1 So Gourmet Himalayan Salt Bowl
3 oz garlic parsley fettuccine
¼ cup So Well Gourmet Organic Unrefined Extra Virgin Olive Oil
1 tsp fresh chopped cilantro
½ tsp fresh chopped chives
6 cherry or grape tomatoes

Boil fettuccine until done, but not to soft. In a mixing bowl, mix fettuccine, oil, cilantro, chives, tomatoes (cut in half). Cover and refrigerate for one hour or until ready to use. Pour mixture into salt bowl, stir and let sit for 10 minutes and enjoy.

Spectacular Strawberries

Makes two servings.

1 So Gourmet Himalayan Salt Tile
12 large strawberries
Small bottle dark chocolate balsamic vinegar

Slice strawberries sideways about three-quarters-inch thick. Place on salt tile for approximately two minutes on each side. Put strawberries in serving bowl and drizzle with dark chocolate balsamic vinegar. Great for dessert.