Posted by Alyssa on May 6, 2019
If you haven’t tried using a Himalayan salt block, you need to get one right away! Made out of pink salt, these slabs of salt are perfect for cooking and serving food. You can find these salt blocks online or at most cooking supply stores. They flavor whatever your cooking and make pretty much anything delicious. I generally stick with using my salt block on my grill, but you can use it on your stove top as well or freeze it to serve cold foods on. Make sure you read the instructions on how to safely heat and handle your salt block, and then get ready to make something delicious! Here are three Himalayan salt block recipes you may want to try out.
Salt Block Recipes
Feta cheese, crumbled
Minto or basil leaves, cut chiffonade style
Pre-chill the salt block in your refrigerator for a minimum of two hours.
Place watermelon slices in an arrangement directly on the salt block. The more the watermelon is touching the salt block the saltier the watermelon will taste.
Sprinkle the feta cheese crumbles over the watermelon, and then garnish with the mint or basil leaves.
Serve and enjoy!
via JZ Eats
Halibut Grilled On A Himalayan Salt Block With Broccolini
- Himalayan salt block
- 2 halibut filets, 6 oz each
- 1 cup broccolini florets, about 1 bunch
- 1 lemon, cut into 1'' slices
- olive oil
- 1 tbsp garlic
- 1 tbsp Ashman House Co seafood sprinkle, or your favorite all purpose seasoning
- 3 tbsp fresh chopped parsley
Preheat Himalayan salt block with grill to 375
Mix parsley, garlic, 3 tbs olive oil, pepper, and seafood sprinkle in a small bowl
In a medium sized mixing bowl, toss broccolini with 2 tbs olive oil
Using a silicone brush, coat all sides of the halibut with the olive oil mixture
Place halibut and broccolini on Himalayan salt block and brush remaining olive oil mixture over broccolini. Place lemon slices over halibut.
Cook for 8-10 minutes or until halibut flakes with a fork. Using a spatula, carefully remove fish from salt block.
via Gravel and Dine
- 8 oz jumbo tail-on shrimp, peeled and deveined
- Oil (I used a coconut vegetable oil mix)
- Garlic powder
- Cayenne pepper powder
- Himalayan salt block
- Heat the salt block slowly in 3 – 15 minute increments increasing from low to medium to high.
- During the last 15 minutes mix the shrimp with a light drizzle of oil and garlic and cayenne pepper to taste.
- Cook directly on the hot salt block for 3 minutes each side until opaque.
- Serve immediately
Don't these look delicious? Honestly though, most of the time I just throw whatever I am cooking on top of the salt block without really looking at a recipe. It's one of those things that makes pretty much anything delicious.
Have you tried cooking on a salt block?