This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.
With his kitchen brigade, Jean-Charles Dupoire, chef de cuisine of The Fairmont Royal York hotel in Toronto, whizzes up herbs with salt to season such dishes as roast pork, beef, lamb and poultry.
This tapas favourite is best served freshly fried, but it's still delicious rewarmed. Fry one test fritter and taste for salt, since the amount left after soaking the fish can vary slightly. If desired, season the potato mixture with up to 1/2 tsp (2 mL) more salt. Serve with your favourite aioli or dip.
A traditional Portuguese Christmas Eve staple, salt cod is homey yet perfect for company. Start a day ahead since the salt cod will need plenty of time to soak.
Salt cod is a natural for a Christmas buffet. Although it's often deep fried, this version is poached so there's no last-minute fussing
The fine flakiness of sea salt adds extra crunch to an already refreshing salad.
Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.
Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Simple flavours are the hallmark of a good nibbling snack. To add nip to the nuts, change black pepper to cayenne.
