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Salish Smoked Sea Salt

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This new breed of natural Salish Smoked Sea Salt is rapidly gaining popularity for its clean, authentic flavor and no lingering aftertaste. No liquid smoke or artificial flavors. Salish is a beautiful way to spice up your favorite recipes, particularly any barbecued dish.

Availability: In stock

$7.99
      
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Recipes

  1. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

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  2. Barbeque-Stuffed Bell Pepper Boats

    Barbeque-Stuffed Bell Pepper Boats

    The different colored peppers add flare to the table when presented.

    Ingredients

    • 4 large bell peppers, assorted colors
    • 2 cups dry rice
    • 1 cup carrots
    • 1 cup celery
    • 4 tomatoes
    • 2 mild onions
    • 4 T Bar-b-que Spice Rub
    • 2 t Salish Sea Salt
    • Roasted Garlic Extra Virgin Olive Oil
    • Shredded cheddar or cheese of your choice
    • Lemon Citrus Olives (Optional)

    Preparation

    Cook rice as you normally would, adding Bar-b-que Spice Rub and Salish Salt to the water before cooking. While the rice is cooking coarsely chop the carrots, celery, tomatoes, and onions, putting them in a large mixing bowl when done. Wash, slice, and hollow bell peppers lengthwise so that you have eight boats (At this point you can take the bell peppers and place them cut side up on a preheated grill to give them char lines for presentation.) When rice is fully cooked add to mixing bowl of veggies. Drizzle with Garlic EVOO to taste. (While the exact amount of oil that you use is up to you, you want enough moisture so that the rice mixture is very sticking.) Mix well and generously spoon into bell pepper boats, placing boats in large, ungreased Pyrex pan. At this point the dish can be covered and refrigerated for up to 48 hours. Place uncovered in a preheated 450 degree oven for about 30-45 minutes. The exact cooking time will depend on the core temperature of the dish, if it is coming from the refrigerator it will take the whole 45 minutes, or more, to fully reheat. The bell peppers should be firm, but soft to the touch when they are done cooking. Once they are fully cooked, pull out of the oven, and sprinkle with the cheese, and place a single olive in the middle of the pepper (optional). Place back in the oven for 2-3 minutes to melt the cheese. Serve and enjoy!

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  3. Provence Caprese

    Provence Caprese

    The Herbs de Provence add depth, complexity and zest to the fresh ingredients in this flavorful appetizer.

    Ingredients

    • 2 large fresh tomatoes
    • 1 pkg fresh mozzarella cheese, drained (The mini balls work great!)
    • 1 T Herbs De Provence
    • 1 t Salish Salt, finely ground
    • 2 T Le Caprice de Nature Extra Virgin Olive Oil
    • 1 1/2 T California Balsamico Vinegar
    • 2-3 T Olivum Extra Virgin Olive Oil (Start with 2T. If you want it wetter, add another tablespoon)

    Preparation

    Slice tomatoes and cheese into small, bite-sized pieces. In a medium-sized bowl, combine all ingredients. Cover and place in the refrigerator for 2-3 hours. Stir again, serve and enjoy.

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  4. Citrus Pasta Salad

    Citrus Pasta Salad

    A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
    Ingredients:

    Preparation:
    Cook pasta as directed on package. Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char. Remove from the grill, remove charred area and carefully chop the bell peppers. Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl. Whisk vinegar, olive oil and salt together and drizzle over the salad. Serve well-chilled, garnished with fresh edible flowers.

    Serves: 4

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Nutrition Facts

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