The second part of our summer salts recipe series highlights the Danish Smoked Salt. This is a pure sea salt from the Dead Sea which is cold-smoked over hickory wood, a traditional style prepared by the Vikings, which allows an intensive smoky taste. This salt is particularly good for grilled meats and fish, due to it’s nutty, sweet, smoky flavor.
What to Make: Grilled Salmon Steaks
- 4 salmon filets
- 6 garlic cloves, peeled
- 1 pinch danish smoked salt
- 2 tablespoons olive oil
- Cut a few deep cuts into each piece of meat with a small knife, divide the garlic cloves and put them into crags. Then, slightly grease the stake with olive oil and sprinkle thoroughly with danish smoked salt. Put the meat into a bowl and keep it in the fridge for a few hours. Later, barbecue the steaks as usual.