Our Blue and Pink salts Add unique flavor and visual appeal to cocktail
Rim decoration:
rub a lime wedge around the rim of the glass, then dip the rim into a plate of coarse Persian blue salt. Tap the rim of the glass lightly on flat surface to remove any loose salt crystals.
Receipt1:
Grilled Steak with Persian Blue Salt
Ingredients:
- 1 ribeye steak (around 1 inch thick)
- 1 tablespoon olive oil
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ cup coarsely crushed Persian Blue Salt flakes
Instructions:
1. Marinate (optional): you can marinate the steak for 30 minutes to an hour in your favorite marinade. This step is optional but can add extra flavor.
2. Bring the steak to room temperature:
Remove the Stake from refrigerator 30 minutes before cooking. This allows for even cooking throughout.
3. Preheat grill: Prepare your grill for high heat (around 450c or 850F)
4. Season the steak: Pat the steak, dry with paper towel. In a shallow dish, combine olive oil, black pepper, and garlic powder (if using). Rub the mixture generously all over the steak.
5. Sear the steak: Place the steak on the preheated grill and Sear for 2-3 minutes per side for medium-rare doneness. Adjust the cooking time based on your desired level of doneness.
6. Form the salt crust: Immediately after searing, gently press the coarse salt crushed Persian Blue Salt flakes onto the steak. Use the back of spoon to ensure adhere.
Resting and Serving
- Rest the steak: Transfer the steak to plate and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and serve: Slice the steak against the grain and serve immediately. The blue salt flakes will add a stunning visual element and subtle mineral touch to the meat.
Receipt 2
Roasted Vegetables with Persian Blue Salt Flakes
This recipe allows you to experience the unique combination of caramelized sweetness from roasted vegetables and the contrasting salty and mineral notes of Persian Blue Salt flakes.
Ingredients:
- 2 red bell peppers, cut into wedges
- 1 yellow squash, cut into wedges
- 1 zucchini, cut into wedges
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1-2 table spoons Persian Blue Salt flakes (depending on salt preference)
Instruction:
- Preheat oven to 425c (220c)
- Prepare the vegetables; Wash and cut the bell peppers, Squash, zucchini, and onion into wedges.
- Toss with olive oil and seasonings: in a large bowl, combine the vegetables with olive oil, Thyme, garlic powder, black pepper, and red pepper flakes (if using). Toss to coat evenly.
- Spread on a baking sheet: Arrange the vegetables in a single layer on baking sheet.
- Roast: place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender–crisp and slightly.
- Finishing touch: Immediately after removing the vegetables from the oven, sprinkle them with Persian Blue Salt flakes. The heat will help the salt adhere.