What do you buy your foodie friend who has everything? How about a Himalayan salt block. For my attempt at using one, I tried a simple salmon dinner recipe. Well, maybe I should say my husband did. He’s the expert salmon chef around here. According to my nephew Cameron, he’s never had salmon as good as Ryan’s!
Salmon on Salt- (2 servings)
- 1 1/2 pounds salmon filet (cut into 2)
- 1 clove crushed garlic
- 1 tbs olive oil
- juice of 1/2 lemon
- preheat the salt block in a 350f oven
- mix together all the ingredients in a little dish
- rub mixture on salmon filets
- place the salmon directly on the salt block and cook for 4–5 minutes on each side depending on the thickness
- remove very carefully and serve immediately
- prepare a simple side of linguine pasta with fresh garlic, olive oil and basil from the garden
Freshly cut from ancient mineral deposits, hand-cut blocks of translucent pink salts can be used for cooking meats, fish and more. They conduct heat beautifully, lending foods a wonderful depth of flavor. Use them on the grill, in the oven, or chill them for a beautiful way to serve sushi, appetizers and more. Himalayan salt blocks are naturally anti-microbial and easy to clean without detergent. Just scrub the surface with a brush, pat dry, then air dry to use again and again.
- We did not season the salmon with salt ahead of time and found the seasoning to be perfect. I’ve read a lot of reviews saying it comes out too salty. We didn’t have that outcome. It was perfect.
- The salt block seemed to make the salmon more moist than usual.
- It’s heavy and very hot to handle so this could be a problem for those like my sister. (wink, wink)
- Cleaning it isn’t the easiest task. You have to scrub pretty hard with something like a wire brush. I couldn’t get the surface 100% clean. I think in this case, it’s smart to have one side you cook on and the other for cold food presentations.
- It’s definitely a cool novelty and conversation starter for anyone who loves to cook and entertain. However, the difference between cooking the salmon on the rock and not, may not be worth it for everyone.
Our next adventure with our salt block will be with something chilled. I have a hunch using it in this capacity will be my favorite. Stay tuned…
WHERE TO BUY: I’ve gotten a lot e-mails asking where to buy one. Mine was a gift, but I know a lot of kitchen home stores carry them.
Here is a link to the best priced one I could find.