Surf Salt
Seems like these days if someone is "worth their salt" in the kitchen it's because they have a bunch of different salts. I myself currently have about six different types spanning from black Hawaiian to French grey flake to a 12 pound slab of pink Himalayan. I use it all for various types of food, but what I'm most psyched about in the world of salt is a new (to me) product called Surf Salt.
As it's label says, "A blend of sea salt from the world's best waves and all natural seasonings for flavor and health." The folks that make this stuff get salt from great surf breaks and then blend it with things like almonds, bread crumbs, Meyer lemon peel, basil, dry edamame, etc. I generously sprinkle it on chicken and fish as a burst of flavor when I take them off the grill. I also sprinkle it on salads, risotto, soups, and hummus. For a product with the word "Salt" in the name, it's surprisingly not salty. There are currently 6 different blends named after the surf breaks where each salt is found. I have three of the blends: Pe'ahi (Jaws) from the north shore of Maui , Waikiki from southern Oahu, and Chiba from Japan (this one is also gluten-free). Each one is uniquely different and has great flavor. I really like the Pe'ahi on salmon that I bake at 400 degrees for about 12 minutes.
Surf Salt remind me of something I found in Australia a few years ago called Dukka, which is a similar blend of nuts, seeds, salt and spices that we added olive oil to for dipping bread much like olive oil and balsamic vinegar is served in Italian restaurants. On the company's website, surf-salt.com, they have a ton of recipes and suggstions on how to use Surf Salt. What's also cool about this company is that it's located on the coast of North Carolina! I wonder if they will come out with a Masonboro Island salt? (Surfers near Wilmington will get this reference.)
A few months back I was on LairdHamilton.com looking for new products related to fitness and eating right when I found this cool stuff. After reading about it, I ordered the three types Laird suggested. I often go to his site as well as his wife Gabrielle Reece's site GabbyReece360.com for tips on healthy eating because they are probably the two healthiest people on the planet who can still keep it real and not go overboard. They are big fans of Surf Salt because it's a great way to add flavor to food without adding fat. I suggest checking out Surf Salt for yourself and let me know what else you find to do with it. "It's Ono!"
Ciao down,
Penn
As it's label says, "A blend of sea salt from the world's best waves and all natural seasonings for flavor and health." The folks that make this stuff get salt from great surf breaks and then blend it with things like almonds, bread crumbs, Meyer lemon peel, basil, dry edamame, etc. I generously sprinkle it on chicken and fish as a burst of flavor when I take them off the grill. I also sprinkle it on salads, risotto, soups, and hummus. For a product with the word "Salt" in the name, it's surprisingly not salty. There are currently 6 different blends named after the surf breaks where each salt is found. I have three of the blends: Pe'ahi (Jaws) from the north shore of Maui , Waikiki from southern Oahu, and Chiba from Japan (this one is also gluten-free). Each one is uniquely different and has great flavor. I really like the Pe'ahi on salmon that I bake at 400 degrees for about 12 minutes.
Surf Salt remind me of something I found in Australia a few years ago called Dukka, which is a similar blend of nuts, seeds, salt and spices that we added olive oil to for dipping bread much like olive oil and balsamic vinegar is served in Italian restaurants. On the company's website, surf-salt.com, they have a ton of recipes and suggstions on how to use Surf Salt. What's also cool about this company is that it's located on the coast of North Carolina! I wonder if they will come out with a Masonboro Island salt? (Surfers near Wilmington will get this reference.)
A few months back I was on LairdHamilton.com looking for new products related to fitness and eating right when I found this cool stuff. After reading about it, I ordered the three types Laird suggested. I often go to his site as well as his wife Gabrielle Reece's site GabbyReece360.com for tips on healthy eating because they are probably the two healthiest people on the planet who can still keep it real and not go overboard. They are big fans of Surf Salt because it's a great way to add flavor to food without adding fat. I suggest checking out Surf Salt for yourself and let me know what else you find to do with it. "It's Ono!"
Ciao down,
Penn
My sister gifted us with smoked salt for Christmas. Put that on some 'perfectly' grilled flank steak. Yum.
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