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Himalayan Salt Block Prawns & Scallops

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Himalayan salt block prawns and scallops?  Yes please!  Have you purchased your salt block yet?  If not, please do yourself a favor and go buy one.  They are really inexpensive these days.  You can find them even at some of your local grocery stores…if not, they are online or at speciality food stores.  Anyway, we both purchased one and it sat in the box for a few months before we broke them out.  Once we did, WOW, so fun and so delicious.  Oh, and easy too!!  This recipe is about as simple as it gets too.  We absolutely love prawns and scallops.  There are so many different ways to prepare them but this time we decided on simplicity…let the seafood be the star of the show.

Stephanie Heymann Photography

We literally just tossed these guys in a little olive oil and cracked pepper.  That’s it!!  You’d be amazed that sometimes that’s really all you need.  When cooking with the salt block, you don’t need to add any salt to season your dish.  Don’t worry though, it does not taste salty at all.  The block gets nice and hot so it sears the perfect crust on whatever you’re cooking.  You just cook each side for roughly 3 minutes, remove and squeeze some fresh lemon on top…garnish with the parsley if you’d like and there you have it!  Dinner is served!  Now that’s an easy dish!

Check out our other favorite Himalayan salt block recipe!

http://www.goodthymekitchen.com/himalayan-salt-block-salmon-lemon/

 

Stephanie Heymann Photography

 

 

 

 

Himalayan Salt Block Prawns & Scallops
 
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Serves: 2
Ingredients
  • 4 jumbo scallops
  • 4 jumbo prawns, shelled and deveined
  • 1 Tbsp good quality olive oil
  • cracked pepper
  • 2-3 lemon wedges to serve
  • 2 Tbsp chopped flat leaf parsley to garnish
Instructions
  1. Heat salt block on bbq, make sure to put salt block on the bbq and heat it up as the bbq heats up.
  2. Place scallops between 2 paper towels to completely dry.
  3. Drizzle olive oil over prawns and scallops and rub around to coat. Season with cracked pepper.
  4. Place prawns and scallops on hot salt block. Cook each side for approximately 3 minutes until cooked through but not overcooked.
  5. Remove from salt block. Squeeze a lemon wedge over the prawns and scallops and garnish with chopped parsley.

Himalayan Salt Block Salmon with Lemon

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Anyone else out there have experience cooking on a himalayan salt block?  So I have to be honest, Courtney and I both bought a salt block at the same time and tucked it away in the pantry for a solid 6 months.  I had good intentions to use it right after I bought it but that didn’t happen.  We both have friends who have used them who had nothing but amazing things to say about how delicious the food turns out.  I’m so glad I finally broke out the salt block because it’s a major game changer. Wow!

There’s just a little preparation that you need to do with the block before you cook on it.  It needs to be tempered as it is actually pretty delicate and you don’t want it to break.  It needs to be heated slowly…slow and steady baby!  Heating it up too quickly can cause it to crack.  So, follow the manufacturer’s instructions when you decide to give it a go.  (Which I’m sure will be soon after I tell you how ridiculously Ah-mazing this salmon was).  Oh, and keep in mind there are very few ingredients in this dish which we love so it’s easy peasy!  You don’t need a lot of added “stuff” as the salmon is the star of the show here. Literally, just salmon, fresh lemons, quality olive oil, cracked pepper and this cool salt block will do the rest!

We decided to also do some fun fingerling potatoes with fresh rosemary on the grill with the salmon.  Just trying to keep it simple!  A little asparagus or light salad and you have yourself a gorgeous dinner!  Once the salmon had cooked on one side, I flipped it and topped it with some fresh lemon slices.  The flavor was off the hook and just look at how pretty it was too!  This is an excellent dinner to serve to guests…winning in multiple categories…taste, uniqueness, simplicity and well, presentation! Don’t waste any more time.  Go buy one of these salt blocks and give it a try.  We are so excited to try some more recipes.  We promise to share them as soon as we do!


Himalayan Salt Block Salmon with Lemon
 
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Serves: 4 - 6
Ingredients
  • 1 himalayan salt block
  • 2 lbs salmon - preferably wild king
  • 1 lemon, cut into thin slices
  • 1 tsp good quality olive oil
  • cracker pepper
Instructions
  1. Turn on BBQ, place salt block on grill and allow to heat up as the BBQ heats.
  2. Prep salmon by rubbing olive oil on the flesh side. Season with cracked pepper.
  3. Place salmon on salt block skin side up. After approximately 5 minutes flip salmon. Add lemon slices to the top, cover grill and cook an additional 5 minutes until cooked through.
*Note - Allow salt block to cool for 24 hours before rinsing and wiping clean with a sponge, do not use soap. Allow 24-48 hours to dry.