Now I understand salt blocks

smokeystover

I've had a Himalayan salt block (8x8x2 inches) for a month or so, and used it a few times, but nothing really grabbed me until today.

I had a couple of small salmon filets to cook on the block. I always do them skin side down (we love the skin), and only the skin picks up a tiny bit of salt from the block.

Today's filets were just enough to cover half the salt block, and I wondered how I could use the other half, so I grabbed a big red onion and cut two slices, each about 3/4 inch thick, and put them on the other half of the block. Cooked salmon and onion for about 20 minutes at 300 degrees.

MAN!!! Those onion slices picked up so much salt from the block that they were just out of this world! So delicious I was wishing I had another onion in the house to make some more.

I guess the key is that for a food to pick up salt from the block, it needs a high water content, and fresh onion certainly qualifies.

Le Oeuf Vert

Sounds good. I am trying to decide what size salt block to order for myself. Some good looking cooks on them have been posted lately.

fasteddiem

Where in SW Ohio are you from...I live in Liberty Twp...just curious!

Eddie

smokeystover

Clermont county, out east of Cincy

PattyO

You can clean it off and serve deviled eggs on it and a few other canapes, just not on crackers. Fancy cut vegs would be good.

Spaceman Spiff

Cooking on a salt block below 450 can cause the food to easily pickup too much salt.

You just have to experiment.

And ditto using it cold/frozen to present food on.

Spacey

smokeystover

Spaceman Spiff wrote:

Cooking on a salt block below 450 can cause the food to easily pickup too much salt.

Now that's really interesting. Thanks for the insight. Temperature never occurred to me, but you're probably right.

In any case, I'll be doing those thick onion slices on the salt block a lot more from now on; they were AWESOME!