Grilled Himalayan Salt Chili-Lime Chicken Kabobs
Grilled Himalayan Salt Chili-Lime Chicken Kabobs
This fabulous recipe makes a flavorful, spicy chicken that’s fun to eat!
Ingredients
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Cayanne pepper to taste
- Freshly ground black pepper to taste
- 1 pound skinless, boneless chicken breasts, cut into 1” pieces
- Skewers
- Himalayan Salt Block
Directions
1. In a small bowl, whisk together the vinegar, olive oil, and lime juice. Season with paprika, garlic powder, cayenne pepper, chili powder, onion powder, and black pepper. Place the chicken in a bowl or shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator for at least 1 hour.
2. Heat salt grill to 550 degrees. Thread chicken onto skewers & discard the remaining marinade.
3. Lightly oil the salt block. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Grilled Himalayan Salt Chili-Lime Chicken Kabobs
Grilled Himalayan Salt Pineapple Chicken Skewers
Grilled Himalayan Salt Pineapple Chicken Skewers
This summertime skewer is a sweet & salty appetizer that’s perfect for any occasion from weddings & holidays to family reunions, or just a lazy summer afternoon!
Prep Time: 30 Min.
Ingredients:
- 4 skinless, boneless chicken breast fillets, cut into 2cm pieces
- Pineapple cut into 2cm pieces
- 2 small zuchini squash cut into 2cm pieces
- 1 yellow onion cut into 3 cm lengths
- Himalayan Salt Grill
- Pepper
- Parsley
Directions:
1. Slowly heat Himalayan Salt Block/Grill/Tray to 450 degrees on BBQ grill
2. Soak skewers in cold water for 20 Minutes then remove from water
3. Alternate chicken, pineapples squash & onions onto the skewers
4. Place skewers on salt grill, sprinkle with Parsley & Pepper & grill, turning occasionally to cook all sides until chicken is done.
Grilled Himalayan Salt Pineapple Chicken Skewers
Wilted Lettuce Salad w/ Himalayan Sea Salt
Wilted Lettuce Salad w/ Himalayan Sea Salt
This is a fresh, traditional southern farm salad which complements grilled meats perfectly! The salad get’s it’s unique flavor from the “wilting” process achieved with a hot Olive Oil mixuture and Himalayan Course Grain Salt.
Ingredients:
- 2 Heads of Romain Lettuce, chopped into 2″ sections
- 2 Large Tomatoes, chopped into 1″ chunks
- 1 Large Cucumber, chopped into 1/2″ chunks
- 1 Large Sweet Onion, chopped into 1/2 strips
- 1 package Turkey Bacon or Baco-n Pieces by McCormick
- 1 Cup Olive Oil
- Course Grain Himalayan Sea Salt
Directions:
1. Toss Lettuce, Tomatoes and Cucumber together in a large salad bowl.
2. Fry the onion in the Olive Oil until the onions are cooked then add
crumbled cooked Turkey Bacon or Baco-n Pieces, finish frying onions until mixure is hot.
3. Pour hot Olive Oil mixture over salad and toss again.
4. Sprinkle to taste w/Himalayan Course Grain Salt
5. Serve warm and enjoy!
Wilted Lettuce Salad w/ Himalayan Sea Salt
Himalayan Sea Salted Fresh Fruit Salad
Himalayan Sea Salted Fresh Fruit Salad
A sweet & salty fruit salad that’s perfect for any summer occasion, this easy to prepare dish adds a cool, fruity burst of flavor to finish off any summer meal with gourmet flare!
Serves 12
Ingredients:
- 1 Seedless Watermelon, cut into 1″ chunks
- 1 Pineapple, cut into 1″ chunks
- 1 Honeydew melon, cut into 1″ chunks
- 1 Canelope, cut into 1″ chunks
- 2lbs Fresh Cherries, pitted & cut into halves
- Fine Grain Himalayan Sea Salt to taste
Directions:
1. Mix fruit together in a large serving bowl & sprinkle with Himalayan Sea Salt to taste.
2. Chill in freezer for about 20 min., stir well once at 10 min.
3. Serve chilled.
Note: You can also stick toothpicks in the chunks of fruit & serve as appetizers!
Himalayan Sea Salted Fresh Fruit Salad
Fried Himalayan Salt Cod
Fried Himalayan Salt Cod
This recipe results in the best flaky, delicious fried Cod you’ve ever tasted and goes great with homemade potatoe chips!
Prep Time: 30 Min. | Soaking time 1-3 days
Ingredients:
- 1 lb center-cut skinless boneless salt cod, rinsed well
- 1 qt vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup plus 3 tablespoons water
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon Himalayan Pink Sea Salt
Directions:
1. Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming). Chill cod until ready to use.
2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
4. Sprinkle with sea salt and serve immediately.
Fried Himalayan Salt Cod
Best Homemade Potato Chips Ever
Best Homemade Potato Chips Ever
Set these tasty potato chips out as appetizers at your next dinner gathering or family movie night and watch them disappear! Pre-baking of the potatoes ahead of time makes this a quick gourmet treat with just the right amount of salty flavor!
Serves 4
Ingredients:
- 6 Large potatoes
- Canola Oil
- Himalayan Salt Block
Directions:
- Bake the potatoes until they are soft, yet still firm enough to slice, refrigerate until cool. This step can be performed the day before you intend to cook them, to save time.
- Heat salt block until hot; about 400 degrees or until butter sizzles on the block.
- Meanwhile, cut potatoes into slices about 1/4″ thick.
- Once the grill is hot, apply a thin layer of Canola Oil to the salt block with a brush, adding a touch of butter as well.
- Place potatoe slices on the salt block and cook until the bottom side is golden brown, then repeat until both sides of the potato slices are brown. (Do not turn the slices over until one side is browned, this ensures that your slices don’t crumble and fall apart on the grill.)
- Serve hot with ketsup or cocktail sauce & enjoy!
Best Homemade Potato Chips Ever
Ocean Blue Himalayan Sea Salt Margarita
Ocean Blue Himalayan Sea Salt Margarita
With it’s refreshing blue color, gourmet salty taste & fresh citrus flavor, this is the perfect refreshing drink for summer parties & get-togethers!
Serves 6
Ingredients:
- 6 lime slices
- Coarse Himalayan sea salt
- Margarita mix
- 2oz. Tequila
- 1/2 oz. Blue Curaçao
- 1/2 lime, quartered
- 4 cups ice
Directions:
1. Take some of the course pink salt and grind it just a bit further so it will adhere to the rim of the glass.
2. Rub lime slice around rim of each of 6 stemmed glasses, making sure to reserve the lime slice, then dip the rims of glasses into the sea salt.
3. Combine Margarita mix, Tequila, Blue Curacao & quartered lime in a blender & blend until the lime is finely minced. Add ice and blend until thick and smooth.
4. Pour into glasses, garnish with lime slices & enjoy!
Ocean Blue Himalayan Sea Salt Margarita
Whole Fish Baked in Himalayan Salt
Whole Fish Baked in Himalayan Salt
Oven roasting whole fish makes for easy preparation & mouthwatering presentation your family &/or guests will love!
Ingredients:
- 1 tablespoon black peppercorns
- 1 teaspoon Parsley Flakes
- Paprika
- 1 3-pound cleaned scaled whole fish (such as Talapia, whitefish or salmon), fins removed
- 1 batch green onions (cut green stems into 2″ lengths, dice light green & white parts)
- 1 lemon, thinly sliced
- 2 large egg whites
- 1/4 cup water
- 6 cups coarse Himalayan sea salt (6 cups)
- Extra-virgin olive oil
- Lemon wedges
Whole Fish Baked in Himalayan Salt
Himalayan Salt Grilled Lobster Tails
Himalayan Salt Grilled Lobster Tails
Our delicious Himalayan Salt Grilled Lobster Tail recipe is a gourmet treat for special occasions such as Christmas, Birthdays, Anniversaries and any occasion you want to serve a special dish with a unique & fabulous presentation!
Ingredients:
- 2 Whole Lobsters
- Chopped Parsley
- Chopped Onion
- Himalayan Fine Grain Sea Salt
- Pepper
- 1 Stick of Butter (softened)
- 1 cup of Brandy
- 1 Himalayan Salt Grill (preferably 2″ x 8″ x 12”)
Directions:
1. Cut the lobsters into equal halves down the center of the back. Remove the inside parts and place them in a small bowl. Cut off the tail halves.
2. Dip the tails in vegetable or canola oil and place on the heated salt grill. Allow to cook until done.
3. In the meantime, add ½ a stick of softened butter, parsley, chopped onion, 1tsp Himalayan Salt, and ½ tsp pepper to the contents of the bowl. Work together well to form a stiff paste.
4. Once lobster is done, smooth equal portions of the paste onto the tops of the tails while still on the salt plate. Allow the butter to commence melting.
5. Remove the salt plate from heat. Allow to cool for a few minutes, then sprinkle with Brandy and serve hot immediately.
Presentation Tip: You may light the brandy with a match if you like & serve immediately while flaming. (*Caution: Be very sure that the brandy is only sparingly applied to the tops of the tails with none running off the edges onto the salt grill, as this could result in damage to the block; cracking, breaking etc.)
Himalayan Salt Grilled Lobster Tails
Seasoned Pink Sea Salt Recipe
Seasoned Pink Sea Salt Recipe
You’ll never think of seasoned salt the same after you try it with Himalayan Pink Sea Salt! You can season anything with this recipe, especially meats and veggies…
Ingredients:
- 1/2 cup Himalayan Sea Salt
- 2 teaspoons dried parsley (you can also use your choice of dried herbs; oregano, thyme, bay leaves, rosemary etc.)
- 1/4 teaspoon powdered onion
- 1/4 teaspoon powdered garlic
- 1/4 teaspoon well-dried orange, lime or lemon peel
Directions:
- Mix all the ingredients together in a bowl and store in an airtight container. (For best results, let salt mixture set for about a week to allow the seasonings to penetrate the salt crystals.)
- Serve on the table in small dish with a spoon.
Seasoned Pink Sea Salt Recipe
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