Silky smooth with the scent of warm ocean breezes, Black Salt comes directly from the island of Molokai in the the State of Hawaii located in the Pacific off the wast coast of the United States. It’s unique color stems from the infused activated charcoal of coconut shells.
The taste is quite distinctive and adds an elegant touch when sprinkled over main courses. The texture is extremely fine and does not have the grittiness found in standard table salts. It’s flavor can only be described as light and crisp with a hint of smokiness and it makes every dish stand out. Black salt is generally not used in place of table salt, but as a garnish or finishing salt due to the fact that particles, when used in cooking, can drop to the bottom of the dish rather than staying in suspension.
This fine grained Kosher sea salt can be used on anything from meats to vegetables and pasta dishes, however, it is particularly tasty for light meals such as fish. The origin is from the sea and therefore the natural salt of choice for seafood. A wonderful tropical meal can be made by grilling Mahi Mahi, Swordfish, or Tuna steaks. Here’s a favorite:
Grilled Mahi Mahi with Lemon Garlic Butter and
Black Lava Hawaiian Sea Salt
One 6-8 ounce steak cut about 3/4 inches thick per person is ideal. Rub the fish with extra virgin olive oil. Sprinkle with just a pinch of black salt and refrigerate for 1 hour. This keeps the meat from sticking and has a tenderizing action. Grill the steaks for 5-6 minutes on each side. The steaks cook quickly and should be completely cooked through, but not overcooked because they can become dry and chewy rather than light and easily flaked as is desired.
A wonderful, yet very easy, baste consists of the following:
- 3-4 cloves of fresh garlic finely grated (1 tablespoon of garlic powder will also work in a pinch)
- 1 stick of unsalted butter (8 tablespoons or 1/2 cup)
- The juice of 1/2 fresh lemon plus a tablespoon of lemon zest (very finely grated lemon peel)
Put the garlic, butter and lemon in a microwave-proof container uncovered. Heat on a low setting until the butter is completely melted and hot, but not boiling, stirring occasionally. This should only take a couple of minutes.
Drizzle the sauce over the steaks right before serving and then sprinkle each steak with Black Lava Hawaiian Sea Salt. The salt isn’t heavy like standard table salt, but potent so it’s best to just add enough to give the dish a very appetizing appearance. Present a bottle of black salt on the table so that diners can salt to taste.
Some people are not for of seafood and this recipe works very well with chicken. Strict vegetarians find that the sauce and salt work very well with nearly all grilled veggies.
Serve on a bed of wild rice and add a fruit salad of pineapple, mango, and papaya – and the tropical feast is complete.
This is definitely one to try and the Black Salt really brings out the taste. Happy dining!