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Black Pepper and Sea Salt Salmon

Black Pepper and Sea Salt Salmon

Jane Bruce

Black Pepper and Sea Salt Salmon

Growing up, seafood was best made with as little as possible. (I served it with a cold pasta salad, made with rotini pasta, a little bit of olive oil, crumbled feta cheese, and cannellini beans.)

Click here to see 8 Great Salmon Recipes.

Ingredients

  • Two 8-ounce salmon fillets
  • 2 Tablespoons coarsely cracked pepper
  • 1 Tablespoon sea salt
  • 1/2 Tablespoon olive oil
  • 1 Tablespoon lemon juice

Black Sea Salt - World's Best Recipes.

Today we are planning on enjoying a homemade ceasar salad equipped with all the fixings! For a final touch we will be adding some of our black sea salt. We have chosen one of our fine ground salts, the Kala Namak Black Salt!! This is a wonderful salt and we urge all to try some. Once you sample the taste of this fabulous salt you too will be a fan. Want to learn more or purchase one of our In Stock gourmet sea salts then please shop us online at www. SharpWebLabs .com or www. FloridaHerbHouse .com !! Read on for a brief history on black sea salt and some of our favorite recipes utilizing this great creation.

Black Salt is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste. Black Salt is used in Indian cuisine as a condiment and is added to chaats , chutneys, raitas and many other savory Indian snacks. It has an unforgettable aroma, similar to egg yolks. It is used extensively in Indian cuisine. This salt has become popular with vegan chefs for adding natural egg flavor to their dishes. Fine grain is pink with a powdery texture and the coarse grain salt is dark red (almost black) and is best used in a salt mill.

Black sea salt or Black Lava sea salt is colored by the lava deposits common in the area, making it black and somewhat glossy in appearance. With the addition of purified black lava for minerals and activated charcoal for color resulting in a slight sulfuric aroma, Lava sea salts provide an earthy flavor when used as a finishing salt. Since sea salts considered best as roasting salts will dissolve readily and typically loose their flavor after lengthy cooking, many are often used as finishing salts. However, Hawaiian sea salts are often used as both roasting and finishing salts for fish as well as poultry. It is common to apply a coating of salt on fish being steamed, preserving the flavor and moisture as it bakes. Then, a Black Lava sea salt adds a finishing touch to season and enhance the appearance of the presentation.

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Blackened Prime Rib with Hawaii Kai Black Sea Salt



Ingredients (yields eight servings):
5 tbsp. Hawaii Kai Black Sea Salt
10 lbs. prime rib or standing rib roast (4 ribs)
2 tbsp. olive oil
2 tbsp. Dijon mustard
5 tsp. dried minced garlic
5 tsp. onion powder
5 tbsp. freshly ground black Tellicherry pepper
Method
Preheat oven to 475 degrees F
Start with prime rib at room temperature
Trim extra fat (if your butcher did not already do so) leaving thin layer to use in au jus
Rub entire prime rib with olive oil and Dijon mustard
Mix together Black Sea Salt, dried minced garlic and black Tellicherry pepper, rub on
prime rib to cover it completely
Place prime rib in oven, fat side up, in heavy cast iron or stainless steel pan roast for 15 minutes
After 15 minutes, turn oven down to 325 degrees F and continue roasting
Baste prime rib about every 20 minutes with juices that develop

Continue roasting for about 1.5 to 2 hours for medium rare
Check prime rib temperature every 30 minutes until it reaches 120 degrees F
Remove prime rib, cover with tinfoil and let stand for about 25 minutes. The prime rib will
continue to increase in temperature and will be at about 130 degrees F by the end of 25
minutes
Serve with horseradish and au jus sauces suggested recipes below
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Horseradish Sauce:

Ingredients

.25 cup (one-quarter) prepared horseradish
2 cups creme fraiche
2 tbsp cider vinegar
2 tbsp dried mustard
1 tbsp ground red pepper
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Au Jus Sauce (prepare after prime rib has been removed from the roasting pan):

Ingredients
.25 cup (one-quarter) shallots, diced
1 cup red wine
Method
Skim fat off surface of juices in roasting pan
Add shallots to pan and let simmer in remaining juices for 2 minutes
Add red wine to roasting pan, bring to boil
Using wooden spoon or other suitable utensil, scrape/loosen remaining prime rib from roasting pan
Remove au jus from roasting pan, place in gravy bowl.
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Cedar Planked Salmon with Maple Glaze and Hawaii Kai Black Sea Salt


Ingredients (serves six):
Florida Herb House Black Sea Salt
Freshly ground black pepper
1.5 cups (one-and-one-half) pure maple syrup
2 tbsp. finely grated peeled fresh ginger root
5 tbsp. fresh lemon juice
4 tbsp. soy sauce
2 tsp. minced garlic
1 untreated cedar plank ( pre -soak in water)
6 - six oz. center cut salmon fillets with skin on
Greens from one bunch of scallions


Method
Preheat oven to 350º F while heating soaked board on baking sheet in oven
In small heavy saucepan simmer maple syrup, ginger root, 4 tbsp. lemon juice, soy
sauce, garlic, and pepper until reduced to 1 cup. Let cool. (prepare up to two days in
advance)


Ensure that syrup is at room temperature before next step:
Arrange scallions in a layer on plank to make nest for salmon
In another small saucepan, heat half the glaze to use as a sauce, stirring in remaining lemon juice remove pan from heat and keep warm Place salmon, skin side down, on scallion greens and brush with remaining glaze Season with our Black Sea Salt and pepper and bake in oven 20 min. or until salmon has reached desired doneness Cut salmon into serving size pieces, arrange on serving plates and drizzle with sauce.
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Taco Seasoning
Ingredients

4 tablespoons onion flakes
2 tablespoons chili powder
1 tablespoon cornstarch
1 tablespoon garlic powder
2 teaspoons Florida Herb House black sea salt
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons oregano


Directions

1 Add all the ingredients in a jar and give it a good shake.

2 For taco filling: Cook 1/2 lb of ground beef. Drain. Add 2 tablespoons of taco seasoning and 1/2 cup of water. Cook for about 10 minutes, until liquid has mostly evaporated. You can easily double the recipe to get 1lb of taco filling.
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Cesar Salad - Asian Style With Black Sea Salt!

Serves 4 to 6 - This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of five-spice seasoning and wasabi powder. Tender soba (buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside.
Ingredients
1 tablespoon plus 1 teaspoon unrefined (not toasted) sesame oil, divided
1/2 teaspoon Chinese five-spice powder salt, to taste
1 pound boneless, skinless chicken breasts
4 ounces soba noodles
8 cups washed and torn romaine lettuce
1/3 cup extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon wasabi powder
1 large clove garlic, minced
Florida Herb House Black Sea Salt, to taste
Ground black pepper, to taste
1 (8 ounce) can diced water chestnuts, drained and rinsed


Mix 1 tablespoon of sesame oil with the five-spice powder and salt. Rub on all sides of each chicken breast. Let the chicken rest in the refrigerator while preparing the noodles. Cook the soba noodles according to package instructions. When finished cooking, drain and toss with the remaining teaspoon of sesame oil to prevent noodles from sticking together. Cool in the refrigerator while grilling chicken. Grill the chicken over medium heat, turning once until cooked through. While chicken is cooking, prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, wasabi , garlic, salt and pepper. In a salad bowl, combine noodles with torn romaine. Toss with the prepared dressing. Slice the chicken into strips and layer across the top of the salad. Garnish with water chestnuts.
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Hawaiian black sea salt is used both as a finishing salt and a roasting salt. It is often used as a coating on fish to help preserve both flavor and moisture as it bakes. Delicious on all types of seafoods , especially shellfish such as clams, mussels or scallops. Variations in mineral content and harvesting methods create the unique look and taste of individual sea salts. Differences in flavor are subtle yet delicious. To get the most out of sea salts, add them after cooking and do not use sea salts on highly seasoned foods.


Pesto Baked Salmon with Roasted Mixed Vegetables

1. Preheat the oven to 425F. Place the salmon skin side down in a baking dish. Sprinkle with salt and a bit of ground pepper.

2. Line a large baking sheet with parchment paper. In a large mixing bowl, combine the cauliflower, carrots, onion, and fennel with enough olive oil to coat and a generous pinch of salt. Spread the vegetables on the parchment paper and roast for 25 minutes.

3. In a food processor, combine the basil, walnuts, olive oil, miso, garlic, and lemon juice. Process the mixture until it turns into a coarse meal. Slowly add the olive oil in a steady drizzle with the motor running. Add enough oil for it to become a smooth and spreadable paste. Taste and season to taste, adding a pinch of salt or squeeze of lemon juice if desired.

4. Spread about 2 tablespoons of pesto on each salmon fillet so that it is fully covered. Transfer baking sheet to the oven and cook about 12 minutes - cook time will depend on the thickness of the fish - until it begins to flake.


Recipe Summary

  • 2 tablespoons ground paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 4 salmon fillets, skin and bones removed
  • ½ cup unsalted butter, melted

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.


One-Skillet Paleo Dijon Salmon This creamy dijon salmon is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat! I have another one-skillet meal for you that has it all – tons of flavor, protein, veggies, and a delicious easy and creamy sauce! This meal became a quick favorite for me because it’s super fast (there isn’t much prep to do at all) and the creamy, lemony dijon sauce is absolutely addicting. The salmon itself is perfectly seasoned and pan fried to get the skin nice and crispy and keeping the inside perfectly moist and flaky. If you’re not a fan of salmon skin, you can use skinless of course. As for me, it’s my favorite part of the salmon so I’ll never skip it!

What You Need to Make this Paleo Dijon Salmon

If you’re familiar with some of my recipes with cream sauce, there are no surprises here.

Some broth, coconut milk, dijon mustard (of course!) and a little tapioca or arrowroot for the base of the sauce. Here’s everything you’ll need to prepare the salmon:

  • avocado oil or ghee
  • salmon fillets, skin on (or off if you prefer)
  • Sea salt and freshly ground black pepper
  • garlic powder
  • onion powder
  • smoked paprika
  • avocado oil or ghee
  • fresh garlic, minced
  • chicken bone broth
  • fresh lemon juice (optional, for flavor)
  • Sea salt and black pepper to taste
  • dried chives
  • fresh spinach or other greens
  • fresh parsley
  • lemon, to serve
  • Sautéed cauliflower rice, to serve

How to Make this Paleo Dijon Salmon

Pat the salmon dry with paper towel and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat the oil or ghee in a large non-stick skillet over medium-high heat. Once the oil is sizzling hot, place the salmon skin side down (if you chose skin) and cook about 3 minutes on each side, adjusting to preference and thickness.

Once cooked, remove the salmon from the skillet and set aside. Don’t wipe out the skillet – you’ll need the pan juices for flavor!

Return to medium heat and add the remaining ghee or avocado oil for the sauce. Sauté the garlic until fragrant (about 30 seconds), then pour in the broth or wine. Allow the liquid to reduce by half and stir to scrape browned bits from the bottom of the pan.

Whisk the tapioca into the coconut milk and stir the mixture into the skillet along with the dijon mustard, lemon juice and nutritional yeast. Mix well and bring to a simmer. Reduce heat and cook gently for another minute to allow the sauce to thicken. Season with sea salt and black pepper and stir in the chives. Stir in the spinach or kale so it wilts.

Nestle the salmon back in the skillet and sprinkle with chopped parsley. Serve over sautéed cauliflower rice garnished with lemon.

Store leftovers in a tightly lidded container in the refrigerator for up to 3 days.

What To Serve with Paleo Dijon Salmon

I love this salmon served over sautéed cauliflower rice – which is super quick too. I buy cauliflower rice already “riced” and frozen.

You don’t even have to sauté it this way – just heat in the microwave and you’re good to go! If you want a little extra buttery flavor, you can sautéed it in a separate skillet with a little ghee or coconut oil plus some salt and pepper.

If cauliflower rice isn’t your thing, simply serve over your favorite roasted veggies, or even potatoes if you don’t need the meal to be low in carbs. You can also serve this alone, adding in a bit more spinach for extra veggies.

I hope you’re ready for a super simple, delicious, healthy and filling one-skillet meal!

Grab all your ingredients and your favorite skillet because it’s time to cook – let’s go!


Grilled Salmon with Lemon-Pepper Compound Butter

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Salmon has hearty, firm flesh that makes it an excellent choice for grilling. In this easy recipe, we add fresh, bright flavor to the fish with a compound butter: Mix softened butter with lemon zest, garlic, and plenty of black pepper, then chill. When you’re ready to grill the fish, give it a simple seasoning of salt, pepper, and vegetable oil. After about 10 minutes on the grill, the salmon will have crispy skin and a moist interior ready to be topped with a melty pat of the flavorful butter.

Game plan: The butter can be wrapped tightly in plastic wrap and frozen for up to 1 month. Use any left over to spread on buttermilk biscuits, toss with hot pasta, or top roasted asparagus.

To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions here for oiling the grill right before cooking.

We also recommend trying with our easy aioli recipe. And see our guide to types of salmon for more about different varieties of the fish. Plus, learn more about the best fish to grill.


Recipe

Step 1: To prepare the vinaigrette, in a small bowl, whisk together the oil, vinegar and mustard. Stir in the onion, capers, basil, salt, and pepper. Cover and refrigerate until you are ready to serve. The vinaigrette can be made up to 2 days ahead.

Step 2: To prepare the salmon, rub the fillet with the minced herbs and fennel seeds. Season with salt and pepper. At this point, the salmon can be covered and refrigerated overnight.

Step 3: Preheat the oven to 325°F. Cover a large sheet pan or roasting pan with aluminum foil. Pour the rock or kosher salt into the pan, covering its surface. Place the salmon, skin side down, on the salt.

Step 4: Bake for 35 to 45 minutes, or until the fish is opaque on the outside and slightly translucent in the centre. This method of cooking allows the salmon to cook through without becoming dry. Remove from the oven, cover loosely with aluminum foil, and let stand for 5 minutes (the salmon will continue to cook).

Step 5: To serve, use a wide spatula to remove the salmon from the salt. Remove the skin and portion the salmon onto plates. Spoon some of the vinaigrette over each portion and serve.

Reprinted with permission from Kristen Miglore’s Food52 Genius Recipes (2015 Ten Speed Press).

Ingredients

Vinaigrette
1 cup olive oil
1/4 cup sherry vinegar
1 tsp Dijon mustard
1 red onion, thinly sliced
2 tsp capers, drained
1 tsp chopped fresh basil
1 tsp fine sea salt
3/4 tsp freshly ground black pepper

Salmon
4 lb. salmon fillet, pin bones removed, with skin intact
2 tbsp mixed minced fresh herbs, such as tarragon, basil, flat-leaf parsley and thyme
2 tbsp fennel seeds, cracked
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
Rock salt or kosher salt, for lining pan*

* If you can’t find rock salt or another coarse salt, this technique works with finer salts, but the skin will be too salty to eat — just be careful not to tip the fish over and get any on the flesh. You can also add aromatic whole spices like star anise and cinnamon to the salt, a trick learned from cookbook author Lora Zarubin.

Directions

Step 1: To prepare the vinaigrette, in a small bowl, whisk together the oil, vinegar and mustard. Stir in the onion, capers, basil, salt, and pepper. Cover and refrigerate until you are ready to serve. The vinaigrette can be made up to 2 days ahead.

Step 2: To prepare the salmon, rub the fillet with the minced herbs and fennel seeds. Season with salt and pepper. At this point, the salmon can be covered and refrigerated overnight.

Step 3: Preheat the oven to 325°F. Cover a large sheet pan or roasting pan with aluminum foil. Pour the rock or kosher salt into the pan, covering its surface. Place the salmon, skin side down, on the salt.

Step 4: Bake for 35 to 45 minutes, or until the fish is opaque on the outside and slightly translucent in the centre. This method of cooking allows the salmon to cook through without becoming dry. Remove from the oven, cover loosely with aluminum foil, and let stand for 5 minutes (the salmon will continue to cook).

Step 5: To serve, use a wide spatula to remove the salmon from the salt. Remove the skin and portion the salmon onto plates. Spoon some of the vinaigrette over each portion and serve.

Reprinted with permission from Kristen Miglore’s Food52 Genius Recipes (2015 Ten Speed Press).


Reviews

Amazingly simple and delicious. Don't skimp on the chives, and even after they sat for a few hours and the chips got a little soft, they were still delicious. Kettle cooked chips were great, but it was difficult to find a lot of mostly flat pieces that looked nice on a platter. Might try crinkle cut next time.

so good! I used salt & pepper kettle chips. Perfect with a glass of champagne

Super easy, so delicious and very elegant!

Delicious, and super simple. I used cream cheese, thinned with a little milk, in lieu of the creme fraiche or sour cream. It was very tasty!


Quick Cauliflower Rice (Paleo)

Ingredients:

  • 1 head cauliflower, leaves trimmed and core removed
  • 1-1/2 TBS extra virgin olive oil or coconut oil (more if needed)
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 TBS fresh, chopped parsley for garnish

Total time: 20 minPrep time: 10 min – Cook time: 5-10 min – Serves: 4 people

1. Cut the cauliflower into large florets. On a box grater, grate the cauliflower into rice sized pieces. Alternatively, you can rice the cauliflower in a food processor with a shredder blade.

2. In a large skillet over medium heat, add the olive or coconut oil and cauliflower rice. Sauté until just cooked through and almost tender, approximately 5 to 10 minutes.

3. Season with the salt and pepper. Garnish with parsley leaves and serve with the salmon and pesto sauce.


Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

  • You can use the same recipe to cook 6-oz fillets of salmon. However, depending on their thickness, they might need to be cooked for a shorter time.
  • Feel free to add more spices! Garlic powder is a very nice addition. And for a completely different flavor profile, cook the fish pieces in olive oil instead of butter, and season them with smoked paprika and a bit of ground cumin.


Watch the video: Kettle Chips Sea Salt u0026 Crushed Black Pepper (January 2022).