Sea Salt Recipes
These recipes are just a few of the unique ways to cook and season with Maine Sea Salt. If you have a recipe of your own which contains any of our products, we would like to hear from you and may add your recipe to our recipe collection.
Zucchini with Mint and Garlic
A few high quality compatible ingredients resulting in a dish that is more than the sum of its parts.
- 2 pounds thin young perfectly fresh zucchini, sliced very thin
- 2 cloves local garlic, finely chopped
- 1/3 cup fresh mint leaves, finely chopped
- Natural Maine Sea Salt™ and freshly ground black pepper
- Red wine vinegar to taste
- Extra virgin olive oil to taste
- Canola oil for frying
Place the canola oil into a deep heavy bottomed sauce pan to a depth of 3 – 4 inches, which should be less than half the depth of the pan. Heat the oil to 375 degrees. When the oil is hot, add approximately 1/3 of a cup of slices – if more is added, the oil may bubble over the pan as the steam is released. Cook until the slices just start to brown in spots and remove them with a slotted spoon. Place them on double layers of paper towels and blot off excess moisture. Repeat with the remaining zucchini.
Place the zucchini slices into a bowl and mix in the mint and garlic and then season with salt and pepper to taste. Sprinkle lightly with the vinegar, mixing it in and tasting until it is pleasantly acidic. Add a tablespoon of extra virgin olive oil and mix well. Taste the zucchini, adding more salt, pepper, vinegar and oil, as needed.
Serve the zucchini at room temperature. The flavor improves if it sits a few hours before serving, and it can be refrigerated for several days.
RECIPE CREDIT: The Heart of New England online magazine.
Be sure the salmon you use is very fresh, and without bones.
- 1 lb fillet of salmon, skinless
- 1/4 cup Maine Sea Salt
- 1/4 cup sugar
- Optional: fresh chopped dill and ground pepper
Cut the salmon into two equal parts. Mix the Maine Sea Salt and sugar together with any optional seasonings. Cover the two fillets with the mixture on all four sides.
Line a sided dish with a large piece of plastic wrap. Place one fillet on top of the other, then wrap the plastic wrap tightly around the fillets, adding weight (such as a bag of un-popped popcorn) to help press them. Place in refrigerator for 24 hours, then turn the package over and let stand in the fridge for another 24 hours. Remove the Gravlax, rinse in cold water, and pat dry with paper towels.
To serve, slice with a very sharp knife as thinly as possible. Serve the thinly sliced Gravlax on crackers with a mild cheese.
The purpose of brining is to prevent meats from drying out in the cooking process and to maintain a tender, moist texture.
- 4 chicken breasts, rinsed under cold water
- 8-oz Maine Sea Salt™ - natural or any of the seasoned varieties
- 1/4 cup Firmly-packed brown sugar
- 15 whole black peppercorns
- 1 red chile pepper, thinly sliced
- 2 bay leaves
- 4 cups hot water
- 1 tablespoon lemon or lime juice
- 2 tablespoon minced garlic
Combine all ingredients, except the chicken, the day before cooking. Marinate chicken breasts in brine for one hour before grilling or baking.
Combine the following ingredients and rub onto ribs, roasts, or steaks before barbecuing.
- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet paprika
- 4 Tbsp ground Hickory-Smoked Maine Sea Salt™
(I have a coffee mill that I use exclusively for grinding sea salt, peppercorns, and other spices.)
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 2 teaspoon celery seed
- 1 teaspoon cayenne pepper