Type what you have

Ingredients

• ✓ sea salt
• olive oil
• cider vinegar
• black pepper
• field salad green
• hazelnut
• apple
• cheddar cheese

Instructions

1. 1 Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
2. 2 Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
3. 3 Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

By OregonSarah

Ingredients

• ✓ sea salt
• burrata cheese
• peach
• basil
• olive oil
• raspberry balsamic vinegar
• black pepper

Instructions

1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Ingredients

• ✓ sea salt
• red onion
• lime juice
• watermelon
• cucumber
• feta cheese
• cilantro
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while assembling the salad.
3. 3 Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with black pepper.
4. 4 Toss watermelon salad with marinated onions and season with sea salt just before serving.
5. 5 Serve and enjoy!

By CHICA3578

Ingredients

• ✓ sea salt
• halibut
• kosher salt
• ginger
• green onion
• soy sauce
• soy sauce
• peanut oil
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ sea salt
• ✓ sea salt
• rosemary
• lemon thyme

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ sea salt
• ramp leaf

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Roughly chop ramp leaves; place in the bowl of a food processor. Process until finely chopped; transfer to a bowl. Stir in salt until well mixed.
3. 3 Spread ramp salt on the prepared baking sheet in a thin layer; it will be green and damp. Air dry until completely dried, stirring occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours until completely dry. Store in an airtight container.

By Shanda

Ingredients

• ✓ sea salt
• sesame seed
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• beef rib

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place rib rack onto a work surface with the white membrane facing up. Use a sharp knife to slice under the membrane and remove from meat in a single piece if possible; discard the membrane. Rub ribs thoroughly with salt on both sides. Place ribs onto a cooking rack in a roasting pan.
3. 3 Bake in the preheated oven for 1 1/2 hours. Baste ribs with a small amount of water, being very careful not to dislodge any salt. Continue to bake, basting every 45 minutes to 1 hour, until meat is very tender; total cooking time will be about 6 hours.
4. 4 Remove from the oven and let rest for 10 to 15 minutes before cutting into three portions.

By AndAQT2

Ingredients

• ✓ sea salt
• pork butt roast
• liquid smoke

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Ingredients

• ✓ sea salt
• water
• sunflower seed

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• padron pepper
• olive oil

Instructions

1. 1 Rinse peppers and tap off most of the water.
2. 2 Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
3. 3 Transfer to a serving plate and drizzle any olive oil from the pan over top.

By John Mitzewich

Ingredients

• ✓ sea salt
• pork loin roast
• liquid smoke

Instructions

1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Ingredients

• ✓ sea salt
• apple cider vinegar
• red potato

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• nutritional yeast
• almond meal

Instructions

1. 1 Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• chickpea
• mixed spice

Instructions

1. 1 Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Spread chickpeas on prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

By Chef V

Ingredients

• ✓ sea salt
• salmon
• olive oil

Instructions

1. 1 Gather all ingredients. Rinse salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
2. 2 Heat olive oil in a large skillet over medium-high heat.Cook salmon fillets, skin-side up, in hot oil until flesh is golden brown, 5 to 7 minutes; flip and continue cooking until skin is slightly browned, about 5 minutes more.
3. 3 Use a slotted spatula to remove salmon, leaving drippings in the skillet.
4. 4 Remove skin from salmon; fry skin in drippings in the skillet until crispy, 2 to 3 minutes. Serve crispy skin with salmon.

By Peter

Ingredients

• ✓ sea salt
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Remove kale leaves carefully from thick stems using a knife or kitchen shears; tear into bite-sized pieces.
4. 4 Wash and thoroughly dry kale with a salad spinner.
5. 5 Drizzle kale leaves with olive oil; toss to coat. Spread leaves in an even layer on the prepared baking sheet without overlapping; sprinkle with salt.
6. 6 Bake in the preheated oven until edges start to brown but are not burnt, 20 to 30 minutes.
7. 7 Enjoy!

By LucyDelRey

Ingredients

• ✓ sea salt
• popcorn
• coconut oil

Instructions

1. 1 Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid.
2. 2 Shake the pot constantly as popcorn pops. When popping slows to a few seconds between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

By MaggieN

Ingredients

• ✓ sea salt
• pork butt roast
• liquid smoke

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Ingredients

• ✓ sea salt
• dark chocolate
• corn nut

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ sea salt
• russet potato
• peanut oil

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ sea salt
• kale
• olive oil

Instructions

1. 1 Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt.
2. 2 Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

By Blueberry

Ingredients

• ✓ sea salt
• sweet potato
• olive oil

Instructions

1. 1 Combine sweet potato slices and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
2. 2 Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

By sonjagroset

Ingredients

• ✓ sea salt
• kabocha squash
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kabocha squash wedges, cut-side up, in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

By D Shiznit

Ingredients

• ✓ sea salt
• zucchini
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

By lxydn

Ingredients

• ✓ sea salt
• zucchini
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Lorie

Ingredients

• ✓ sea salt
• rib-eye steak
• lemon pepper
• beer

Instructions

1. 1 Place steaks in a large, shallow container with a lid. Season each side of steak with salt and lemon pepper. Gently pour beer over steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place steaks on preheated grill; discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

By Renee Thayn

Ingredients

• ✓ sea salt
• water
• liquid smoke
• pork butt roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stir water and liquid smoke together in a small bowl.
2. 2 Place pork into a roasting pan with the fatty side facing up. Pour liquid smoke mixture over top, then sprinkle with salt.
3. 3 Cover and roast in the preheated oven until meat is tender and can be easily pulled apart with a fork, about 3 hours. Remove from the pan and shred with two forks.

By Linda Rogers

Ingredients

• ✓ sea salt
• kale
• olive oil
• sherry vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
3. 3 Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal, then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more, until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves, reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
4. 4 Bake in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

By Theresa Peters

Ingredients

• ✓ sea salt
• olive oil
• lemon zest
• black pepper
• chicken wing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26