Grains of the earth
Salt has been a part of human history since prehistoric
times. Texts date back 4,700 years about
the harvesting and the necessary consumption of salt. From the earliest times salt was used
medicinally to provide sodium and iodine, among other minerals, to maintain a
healthy body. History is laden with
salt. Monopolies on salt caused
countries to search the globe for salt deposits, as well as search for their
precious spices. Salt has been a part of
our cuisine for so long it is hard to imagine a table without it.
Salt can either be mined from deep deposits in the earth or
harvested from salt water. Salt mines
are the deposits of ancient sea beds.
Mined salt is usually refined to the point where none of the original
minerals are present and all that remains is sodium chloride. The different sizes of granular salt are used
for different purposes including: rock salt for deicing, kosher salt, pickling
salt, water softeners, iodized salt, and table salt.
Unrefined ancient sea salt contains the minerals that can
benefit health and have a strong flavor compared to table salts. Smaller amounts are needed to achieve the
same flavor and also provide minerals.
Each sea salt bed contains a different set of minerals depending on the
region the salt was mined. Himalayan Sea
Salt is considered one of the purest salts in the world and its trace minerals
are beneficial to healing. Himalayan
salts are less bitter than most salts and are not processed with the harsh
chemicals.
Sea Salt is a broad term generally referring to unrefined
salt harvested from saltwater. Each salt
comes from ocean or sea saltwater, is dried in the sun, and the wind evaporates
the salt naturally. Trace minerals
usually include; iron, magnesium, calcium, potassium, manganese, zinc, and
iodine. Sea salt is very flavorful and
less is needed for seasoning depending on where the salt is harvested.
Smoked Salts are naturally smoked over a wood fire to infuse
the salt crystals with the wood’s flavor.
Most commercial smoked salts are artificially flavored but many gourmet
salt companies smoke salt slowly and naturally.
Some of the flavors include: alder wood, apple wood, mesquite, hickory,
cherry, chardonnay oak barrels, and other food flavors.
Sodium is a necessary nutrient in the body. In the U.S. sodium and iodine deficiencies
have virtually been eliminated. Sodium
helps to regulate blood pressure and aids the body in healing. The minimum salt intake per day is 500 mg.
but most Americans consume 6-10 grams of salt per day.
Sicilian White Fish with Asparagus
2 lb. cod (or any white fish) thawed
¼ c. Mediterranean Sea Salt or French Salt
1 c. olive oil
2 T. minced garlic
3 T. lemon juice
1 tsp. red pepper flakes, Aleppo chili, or red chili
¼ c. pecorino cheese, romano, or parmesan
2 lb. asparagus ends trimmed
In bowl stir together olive oil, lemon juice, garlic, salt,
and red pepper flakes. Let marinade sit
while preparing asparagus for cooking.
1/3 of marinade is used for asparagus and the rest is for the fish.
Preheat oven to 350ºF.
Coat all of fish in 2/3 oil mixture.
Bake in oven for 15 minutes, turn over and put back in oven. Turn off heat or reduce to warm while
preparing asparagus.
Lightly coat the bottom of a wide skillet with olive
oil. Lay the asparagus in the skillet
with as little crowding as possible.
Sauté the asparagus over medium heat for 6 minutes, or until you can
pierce the stalk with a fork.
Serve fish over asparagus.
Macaroni with Turkey & Roasted Bell Peppers
1 box macaroni & cheese, prepare as directed without
salt=4 c. prepared macaroni & cheese
2 c. cooked, cubed turkey
1 c. minced roasted red bell pepper (jars of roasted peppers
are usually found in the pickle section of supermarkets.)
1 T. smoked salt-hickory, alder, apple, or mesquite
½ c. minced green onion
Stir together all ingredients and serve warm.
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