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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.

Garlic & Lemon Herb Butter

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Garlic and lemon herb butter is so easy and well, like the best thing ever! How can such a small ingredient change up a recipe so much? Adding flavor to butter like this garlic and lemon herb butter can totally transform your dish taking it form boring to complex and so totally flavorful! It’s an easy process but it packs a big punch. You can experiment with different flavor combinations creating either savory as in this case, or a sweet butter like maple cinnamon or orange vanilla.

Lemon, garlic and fresh herbs make chicken, fish, veggies, pasta, or just about anything better. The process is simple, leave a stick of unsalted butter out until it reaches room temperature. Add butter, juice and rind of 1 lemon, 2 cloves pressed garlic and chopped herbs (rosemary, basil & dill). Add a pinch of kosher salt and mix until incorporated. Place the butter on a piece of parchment paper and roll into a log, tie each end and store in the fridge for 10 days.

Let us know how you use your her butter or what flavor combinations you come up with. We would love to hear from you!


Garlic & Lemon Herb Butter
 
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Serves: 1 stick of butter
Ingredients
  • 1 stick unsalted butter, softened
  • 2 cloved garlic, pressed (pushed through a garlic press or finely minced)
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh rosemary
  • ¼ tsp kosher salt to taste
Instructions
  1. In a medium bowl mash softened butter with a fork. Add all remaining ingredients except salt and stir until mixed. Add kosher salt to taste - approx ¼ tsp.
  2. Spoon butter onto a piece of parchment paper. Form butter into a log shape. Wrap tightly in parchment paper and store in a ziploc bag. Store in refrigerator for up to 10 days or freeze for up to 6 months.
Good Thyme Tip - Use your favorite herb combinations such as tarragon, sage, parsley, etc. herb butter is great with pasta, seafood, poultry, really anything!

Citrus Press

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Something we use every single day in both of our kitchens is a citrus press. From adding lemon juice to water, to making lemony salad dressing, to serving up margaritas with freshly squeezed lime juice, it is an absolute kitchen staple! If you don’t have one you need one, it’s a game changer. The press keeps the seeds and pulp out and squeezes out every last drop of the juice. Once you start using it you will wonder how you lived so long without one of these gems!

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