When it comes to preparing perfectly seasoned food, a Himalayan Salt Plate can be your kitchen’s secret weapon. These salt blocks—slabs made of naturally pink salt deposits found in the Himalayas—are often a popular way of grilling meat and seafood, from sirloin steak to shrimp skewers. But did you know that salt planks are also great for serving beef tartare, or baking chocolate chip cookies? Read on for six recipes you might never think to make on a salt plate.
|Quick-Cured Salmon with Dill
The process of curing is really all about the use of salt, which means a Himalayan salt plank is the perfect tool for quick-curing meats like top-quality salmon.
|Fresh Watermelon with Lime
The best way to enhance anything sweet is with a hint of salt, and fruit is no exception. Take a tip from Bri Emery of the blog designlovefest, and use your salt block as a serving platter for freshly-cut wedges of watermelon.
A salt block is often used for grilling, but a lesser-known fact is that it can also be placed in the refrigerator for chilled food preparations such as tartare. For this beef tartare recipe, the water released from the beef naturally pulls the salt out of the plate.
The Japanese specialty known as teppanyaki typically requires an iron plate for grilling. Instead, let a salt plate work double duty as both seasoning and grilling vehicle.
Aside from not using peak season ingredients, the biggest mistake people make when it comes to preparing Caprese salads is not seasoning them sufficiently, but a salt block takes care of that problem for you. Serve the tomato salad as a finger food using toothpicks as skewers.
|Chocolate Chip Cookies
What’s even better than chocolate chip cookies? Salted chocolate chip cookies. Follow in chef Jason French’s footsteps using our recipe for The Perfect Chocolate Chip Cookies, and baking them in the oven on a salt plate. (Pro tip: Be sure to pre-heat your salt block before putting your cookies in the oven.)
For even more salt plate recipes, check out The Salt Plate Cookbook, by the cooks of the Williams Sonoma Test Kitchen.