Roasted Acorn Squash With Himalayan Salt
Roasted Acorn Squash With Himalayan Salt
This marvelous vegetable creation is good enough to do double duty as a side dish and goes perfectly with Chicken, Turkey, Beef, Ham and Pork! This is also a great addition to fall feasts such as Thanksgiving, lending unique salt flavor to a traditional vegetable dish.
Serves 4
Ingredients
- 2 large Acorn Squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Himalayan Salt
- Ground pepper, to taste
Directions:
1) Preheat oven to 400°F.
2) In a medium mixing bowl, toss butternut squash, carrot, onion, Rosemary Finishing Salt, and olive oil together until evenly coated with oil and herb salt.
3) Season with pepper to taste; if you would like a stronger Rosemary flavor, you can add 1/2 tbsp fresh chopped Rosemary, or, for more salt and rosemary flavor, add more Finishing Salt, and mix that in as well.
4) Place evenly on a non-stick baking sheet and roast until tender, about 30-40 Minutes.
Serve hot with your choice of meat and a salad, or alone as a vegan appetizer!
Roasted Acorn Squash With Himalayan Salt
Smoked Salmon Himalayan Salt Brine
Smoked Salmon Himalayan Salt Brine
This recipe is for a Smoked Salmon Himalayan Salt brine with loads of citrus flavor! The recipe will brine two salmon fillets & also works great for trout!
Ingredients:
1/2 gallon distilled water
1/2 cup fine grain Himalayan Sea Salt
1/2 cup white sugar
1/2 cup brown sugar
1 (3 ounce) package dry crab and shrimp seasoning mix
Lemon Pepper to taste
Freshly ground Indian Black Pepper to taste
1 teaspoon Parsley
1 teaspoon Soy Sauce
2 lemons, sliced and crushed
1 orange, sliced and crushed
1/2 lime, sliced and crushed
1 small sweet yellow onion, sliced
Directions:
1. Pour the water into a large bowl or pitcher. *Do not use a pot that contains aluminum.
2. Stir in the Himalayan Sea Salt, Indian Black Pepper, white sugar, brown sugar, lemon pepper, parsley and seasoning mix.
3. Add the soy sauce, lemons, oranges, lime and onion.
4. Soak your salmon in this brine for 8-12 hours.
5. Smoke using your favorite method.
Smoked Salmon Himalayan Salt Brine
Himalayan Sea Salt Labor Day Feast Tips
Himalayan Sea Salt Labor Day Feast Tips
Himalayan Salt adds an extra special touch of flavor that’s perfect for seasoning your favorite Labor Day feast dishes! Use it for appetizers, drinks, salads, seasoning your meats…Himalayan Salt makes it all taste like gourmet food.
Read on to find out how you can use Himalayan Salt to spice up your Labor day foods…
Sushi
If you are serving up Sushi for Labor Day this year, don’t forget to use your Himalayan Salt Sushi Presentation Blocks! Your Sushi will gain great flavor from the salt, especially fish Sushi’s such as Smoked Salmon & Cream Cheese Sushi!
Salads
Serve your salads on Round Himalayan Salt Blocks for a touch of gourmet salt flavoring. Salads such as Seaweed Salad can also be seasoned with Pink Salt for an added extra gourmet touch of flavor, so if your salad requires sea salt, use your Himalayan Sea Salt instead of regular sea salt-the tasteis truly unique!
If you haven’t decided on a salad to serve just yet, check out our summer salad recipes to see if you find one you like-we especially like the Himalayan Salted Fruit Salad!
Grilled Meats
Don’t forget to use your Himalayan Salt Grill or Grills! These are great for grilling skewers and thin sliced meats right at the table for a gourmet experience your guests will love! The salt adds a truly unique, gourmet salt flavor to your meats-if you are looking for a recipe you may want to browse our posts or recipes page, there are lots of awesome grilled appetizers and meat recipes to choose from! Don’t forget the dessert skewers-the Pineapple Skewers are delightful, especially over ice cream!
Seafood
Check out our Seafood recipes-We think that seafood most especially gains great flavor from Himalayan Sea Salt and have posted quite a few recipes for this type of meat! Our favorites are the Grillied Garlic Shrimp & Scallops, Himalayan Salt & Indian Pepper Calimari and Salmon recipes!
Desserts
If you love sweet and salty desserts, Himalayan Salt is the perfect way to add salt flavor to your desserts! It’s subtle salt flavor is just the right touch and, because it can be crafted into dishes, the salt flavor can be added simply by serving the dessert in a Himalayan Salt Dish, so don’t forget to pull out your Himalayan Salt Bowls for that Homemade Ice Cream! Also try our Pineapple Salt Crunch recipe for your end of the summer bash-your guests will love it!
Drinks
Himalayan Salt offers a unique drink option! Treat your guests to the best tasting shot of Tequila they have ever had by serving your favorite Tequila in Salt Tequila Glasses. You may also want to check out our Ocean Blue Himalayan Salt Margarita Recipe! You can also rim your glasses with your Pink Himalayan Sea Salt where any recipe calls for Sea Salt! The pink coloring is a wonderful extra touch and the subtle flavor is perfect with fruit drinks!
If you want to add an exotic new gourmet flavor to your Labor Day dishes, be sure
be sure to checkout our Himalayan Salt Recipes, and visit our store to buy 100% Pure, Orgaic Himalayan Sea Salts!
Himalayan Sea Salt Labor Day Feast Tips
Oven Roasted Greek Potatoes
Oven Roasted Greek Potatoes
These potatoes are delicious enough to simple eat aloneor as an appetizer! They also go great with roasted chicken or lamb!
Serves 8
Ingredients
- 8 large potatoes, peeled, cut into 6-7 wedges per potato
- 6 garlic cloves, minced (you may use more garlic if you like, just be sure to use at least 4 cloves)
- 1/2 cup olive oil
- 1 cup chicken stock
- 1 tablespoon dried Mediterranean oregano
- 1 lemon, juiced
- Himalayan Sea Salt – Fine grain
- fresh coarse ground black pepper
Directions
- Preheat oven to 420°F. Spray a large baking dish with Pam and place the ingredients into the baking pan.
- Season generously with sea salt and black pepper, tossing the contents of the pan to evenly distribute the seasonings.
- Bake for 40 minutes.
- Once a nice golden-brown crust has formed on the potatoes, stir the potatoes to bring the white underside up, season lightly with sea salt, pepper and a light sprinkling of oregano. (If the mixture appears to be getting dry, add 1/2 cup more water.)
- Bake until the potatoes are a golden brown again (about 40 minutes). Do not fear overcooking.
- Serve while hot.
Oven Roasted Greek Potatoes
Himalayan Sea Salt & Indian Peppercorn Crab Boil Spice Mix
Himalayan Sea Salt & Indian Peppercorn Crab Boil Spice Mix
This easy crab boil spice mix may be used for shrimp, crawfish, lobster or crab.
This seasoning mix is fabulous for a crab boil, just add it to your boiling water, with whole new potatoes, whole sweet yellow onions, crab, lobster & shrimp until done!
Ingredients:
- 1/4 Cup Fine Grain Himalayan Sea Salt
-
- 2 Tbsp. whole Black Peppercorns
- 4 Tbsp. fresh Parsley or Parsley flakes
- 3 Tbsp. Old Bay Seasoning
- 5 bay leaves
This seasoning mix can also be used in the same manner for boiling crawfish!
Himalayan Sea Salt & Indian Peppercorn Crab Boil Spice Mix
Himalayan Salt & Indian Black Pepper Squid
Himalayan Salt & Indian Black Pepper Squid
This simple, delicious recipe for fried, spiced squid is lightly coated in Himalayan Sea Salt and Indian Black Pepper. Everyone will love this on a hot summer’s day; simply serve with a fresh garden salad for a light, yet flavorful summer dish!
*Follow this up with Himalayan Salt Grilled Fruit Skewers (see recipe below or follow text link), the perfect finish to this great summer meal!
Prep Time: 20 Min. | Serves 4
Ingredients:
- 20 oz. squid
- 2 cup flour
- 2 cup corn flour
- 4 tbsp. Himalayan sea salt
- 4 tbsp. Indian Black Peppercorns
- 1 1/2 cups sesame or peanut oil
Directions:
1. Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
2. Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop, then remove from the pan and set aside. Add the Himalayan sea salt to the pan and cook over high heat until the salt has turned a grey colour then remove from heat.
3. Grind the salt and pepper mixture into a fine powder.
4. Heat a wok or deep frying pan with your choice of oil over high heat.
5. Combine equal amounts of cornflour and flour, in a plastic bag, with the salt and pepper mixture. Place the squid in the bag in small amounts, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, about 30 seconds.
6. Serve and eat while hot.
*This recipe also works great for scallops & octopus!
Himalayan Salt & Indian Black Pepper Squid
Himalayan Salt-Baked Sea Bass
Himalayan Salt-Baked Sea Bass
Try this tasty Sea Bass recipe for a special meal for two! Great presentation and extra rich flavor from the Himalayan Sea Salt makes this dish a treat! The recipe can also be easily multiplied for larger dinner parties!
Serves 2
Ingredients
- 2 whole sea bass, cleaned but not scaled
- 3lbs 13oz Course Grain Himalayan Sea Salt
- 2 egg whites
Directions:
- Pre-heat the oven to 200°C.
- Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
- Place the fish on the salt and cover completely with the remaining salt.
- Cook for 20 minutes.
- Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.
Himalayan Salt-Baked Sea Bass
Grilled Eggplant with Pink Sea Salt
Grilled Eggplant with Pink Sea Salt
Though Eggplant can be grilled, you must be sure not to overcook or undercook it as this will cause it to be bland or spongy. This recipe uses Pink Sea Salt Water solution to ensure a brown, crispy outside with a sweet, creamy inside and rich, full flavor!
Prep Time: 40 minutes | Cook Time: 10 minutes | Makes 6 to 8 servings
Ingredients:
- 2 Tbsp. pink salt, plus more for sprinkling
- 3 medium eggplants
- About 1/3 cup olive oil
Instructions:
- Dissolve 2 Tbsp. salt in 1 cup warm water in a large mixing bowl, then add 3 quarts of cold water and set aside.
- Cut the Eggplant into ¾-inch thick diagonal slices and soak in salt water solution for 30 minutes. (Be sure to weigh the slices down with a plate to ensure that they are fully submersed in the salt water.)
- While the slices are soaking heat your grill to medium-high heat.
- Drain eggplant and pat dry with paper towels, then place the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices on the grill with the oiled side down. Grill with lid closed for about 5 mintues or until grill marks appear.
- Brush the tops with oil and sprinkle with salt, then turn slices over and grill until grill marks appear and the eggplant is soft and tender, about 5 minutes.
- Serve hot or at room temperature.
Grilled Eggplant with Pink Sea Salt
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
This is an excellent dish to serve for a summer get-together! The combination of fried Calamari & Salad are just the thing for a hot summer afternoon or evening.
Serves 4
Squid
- 1lb 2oz. squid, cleaned hoods only
- 1/2 tsp. cracked Indian Black Pepper
- 1 tsp. Himalayan Sea Salt
- 1/2 teaspoon lemon pepper seasoning
- 1 tbsp. sesame seed oil
Salad
- 1 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 9oz. cherry tomatoes, halved
- 1/3 cup roasted almonds, chopped coarsely
- 1 tbsp. red wine vinegar
- 1 tbsp. sesame seed oil
Directions:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through, this way the squid will curl while cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato & nuts in medium bowl. Add combined vinegar and oil, toss to combine.
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
Salt Grilled Garlic Shrimp & Scallops
Salt Grilled Garlic Shrimp & Scallops
This is a quick, easy recipe that allows for more fun than work, using a Himalayan Salt Slab!
Ingredients:
- 1lb Shrimp (Shelled & Deveined)
- Garlic Powder (To taste)
- Parsley
- Paprika (To taste)
- 1/2 Cup Unsalted Butter
- Large Salt Grill Block
Directions:
1.) Heat your salt grill on your stove top or on a BBQ Grill to about 525-550 degrees.
2.) Lightly butter the salt grill (keep in mind, the more butter you use, the less salty your food will be)
3.) Place your shrimp & scallops on the salt grill
4.) Sprinkle with Garlic powder, Parsley & a touch of Paprika
5.) Cook shrimp & scallops on one side and then the other until done
Serve with rice & vegetables or your own choice of sides & enjoy!
Salt Grilled Garlic Shrimp & Scallops
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