Maldon Crystal Sea Salt Flakes Smoked Description
Maldon Crystal Smoked Sea Salt is naturally smoked over English oak using the methods they've perfected over generations. The distinctive shape of their pyramid crystals has always been their trademark, celebrating the unique quality of their Deeply Smoked Flakes. Their pronounced and exciting taste contains the ideal balance of natural minerals, finishing dishes with a rich and sophisticated flavour. Take a generous pinch and crush between fingers and thumb.
Free Of
Additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 83
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Sodium | 580 mg | 24% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Smoked sea salt flakes.
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Roasted Salmon With Walnut, Caper & Olive Vinaigrette
[vc_row][vc_column][vc_column_text]Picture this: succulent slow-roasted salmon dancing in a Mediterranean-inspired vinaigrette, stealing the spotlight on your holiday table. We’re talking toasted walnuts, snappy Castelvetrano olives, capers bringing the zing, and loads of fresh dill and parsley for a flavorful feast that will have your guests singing your culinary praises. Turn your holiday feast into a legendary celebration.
Roasted Salmon With Walnut, Caper & Olive Vinaigrette
- 2 lbs. whole fresh salmon filet
- 2 Tbsp. olive oil
- Juice of 1/2 lime
- 1 Tbsp. paprika
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 1 Tbsp. honey
Vinaigrette
- 3/4 cup olive oil
- 1/2 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- Pinch salt
- 1 tsp. fresh ground pepper
- 1/2 cup flat leaf parsley (chopped)
- 2 Tbsp. dill (chopped)
- 1/4 cup walnuts (lightly toasted and chopped)
- 1/4 cup pitted Castelvetrano olives (chopped)
- 1 Tbsp. capers (chopped)
- Preheat oven or grill to 275 degrees F. Place fish in roasting pan.
- In small bowl, mix together olive oil, lime juice, paprika, salt and pepper. Use brush to coat fish.
- Slow roast for 15-20 minutes. Remove from oven a drizzle honey over fish. Increase oven temperature to 325 degrees F and bake 10 more minutes, until thickest part of filet reaches internal temp between 125-130 degrees F. Remove and rest.
- In bowl, mix together all ingredients for vinaigrette. Taste and adjust seasoning as needed.
- Spoon generous amount of vinaigrette over fish and serve tableside.
Serve this impressive dish with ingredients from Vitacost.
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