Where to get Himalayan Salt Blocks
Comments
2012 Apr 24
Well, I thought I'd bring one home on the weekend as I was curious as to how it would make some atlantic salmon taste. I was concerned that it might make the fish taste salty, but that wasn't the case.
I brought some citrus oil and a pack of chardonnay oak smoked fleur de sel from the store also to rub on the fish.
Now the fun part...I put the salt block on the BBQ on low heat to start heating it up slowly. Over the course of about 40 minutes, I gradually increased the heat on the grill to around medium heat. It was neat watching the block change colour slightly...and you could see a pattern of cracks throughout the block. The picture really doesn't show the difference too much.
Next up...the salmon! My block is only 8X8, so I had to trim the fish a bit to get it to fit. On to the grill it went with a sizzle...I was told to lay the salmon skin side down and not to flip it. I ended up flipping it after about 10 minutes as it was a bit too red for my liking.
The salmon tasted marvellous...my wife said it was the best meal she'd had in a while. I could not detect any type of salt transfer from the block.
To clean, I just let it cool on the grill, then scraped with the blunt side of my knife. A slighly dampened cloth was used after that...pretty easy, and now ready to be used again!
Tip: I followed the instructions that came with it...only went to medium on the grill...I think I'd go just a little hotter.
Since then, I've sold out of them...I guess my enthusiasm took over!
Pics added below!
I brought some citrus oil and a pack of chardonnay oak smoked fleur de sel from the store also to rub on the fish.
Now the fun part...I put the salt block on the BBQ on low heat to start heating it up slowly. Over the course of about 40 minutes, I gradually increased the heat on the grill to around medium heat. It was neat watching the block change colour slightly...and you could see a pattern of cracks throughout the block. The picture really doesn't show the difference too much.
Next up...the salmon! My block is only 8X8, so I had to trim the fish a bit to get it to fit. On to the grill it went with a sizzle...I was told to lay the salmon skin side down and not to flip it. I ended up flipping it after about 10 minutes as it was a bit too red for my liking.
The salmon tasted marvellous...my wife said it was the best meal she'd had in a while. I could not detect any type of salt transfer from the block.
To clean, I just let it cool on the grill, then scraped with the blunt side of my knife. A slighly dampened cloth was used after that...pretty easy, and now ready to be used again!
Tip: I followed the instructions that came with it...only went to medium on the grill...I think I'd go just a little hotter.
Since then, I've sold out of them...I guess my enthusiasm took over!
Pics added below!
Bobby Fillet