More Himalayan Salt Tips and Ideas

• Arrange thinly sliced Carpaccio or sashimi on a cool salt platter and serve. Watch as the food literally salt-cures while at the table, gently cooking the edges and bringing on just a smidge of mineral-rich saltiness.

• Place a large tile of Himalayan salt under the broiler. Wait 30 minutes, then remove the tile with a kitchen glove. Set on trivet at table, and saute fish, meats, and veggies while your guests or family look on with awe, disbelief, and dawning admiration. While cooking, your food will take on a light saltiness. Note that The Meadow’s larger Himalayan salt tiles will often hold heat long enough for repeated grillings before needing to reheat, but that batches will be successively saltier.

• For an out-doorsy variation on the above, place a large platter of our Himalayan salt on the backyard grill, and plank grill a fennel-and-lemon stuffed monkfish, a lime-and-ginger marinated flank steak, or a balsamic and garlic rubbed Portobello mushroom.
  

• For a variation on the wilder side of the out-doorsy, do what our two boys clamor for day in, day out, day in, day out (be forewarned). Heat a large Himalayan salt platter on an outdoor gas grill (best) or an indoor gas stove (use extreme caution). Lightly butter the salt platter, toss on firm bananas, grill 20 seconds on each side. Turn off the grill (important), douse with grappa or bourbon, ignite with a long match, and watch the flambé! Blow out last flames and serve with scoop of vanilla bean ice cream.Barely salted and seductively caramelized, the bananas spring to life against the cool silken contrast of the ice cream.