The Salt - February 2021
Welcome to The Salt - February 2021
It has been a big month for Tasman Sea Salt. We are proud to be part of Amazon Australia’s new Tasmanian Brand Store. An Australian first, the dedicated online store is a great way to showcase our products to a broader audience and also highlight our beautiful state.
Thanks to everyone who’s signed up for our newsletter. There are just a few days left until our summer newsletter promo ends. We’ll be drawing the winner of our stunning Salt Pig and 1.5kg of our 100% natural sea salt flakes soon, so stay tuned to see if you have won!
This month we are featuring our Wakame Salt Mix. Like a dip in the ocean, our 100% natural Tasmanian mix of pure white sea salt flakes with locally foraged Wakame Seaweed will add depth and earthiness to your cooking. Delicious with seafood or sprinkled on vegetables for added flavour. Make sure you try our Poached Salmon with Wakame Sea Salted Butter recipe (below).
Enjoy!
Chris and Alice
Pepper Berry Salt
Mix
Our most versatile mix yet, combining our sea salt flakes with the best of Tasmania's natural elements.
Wakame Seaweed Salt
Mix
With locally foraged seaweed, this super food blend is packed full of sea minerals and nutrients.
Smoked Salt
Mix
Sea salt flakes, cold smoked over Tasmanian Oak and Blackwood to create a smoky caramel flavour.
Our Wakame Seaweed Salt Mix has a delicious umami flavour and is also an excellent source of iodine, magnesium, calcium, iron and vitamins.
The health benefits from the rich supply of vitamins and minerals contained in the delicate green leaves of wakame seaweed include its ability to boost energy levels, maintain hormonal balance, lower cholesterol, build strong bones, prevent diabetes and improve skin health.
POACHED SALMON WITH WAKAME SEA SALTED BUTTER
INGREDIENTS
Salmon fillets
White wine
Wakame Sea Salted Butter
Fresh herbs - parsley, dill, chives
Lemon
METHOD
Preheat oven to 180 C.
Place salmon in a roasting tin with a good splash of water and wine. Make sure the tin is a tight fit for the fish so that the poaching liquid comes half way up the salmon fillets.
Poach in the oven for 10 minutes, until salmon is opaque and soft to the touch.
Remove salmon fillets and allow to rest. Meanwhile, bring poaching liquid to the boil and reduce for 10 mins. Whisk in cubes of chilled Wakame Sea Salted butter until the sauce thickens and becomes glossy.
Stir through a handful of fresh herbs and a squeeze of lemon juice and serve over salmon fillets.
Chefs notes: keep any extra Wakame Sea Salted Butter in the fridge – it’s delicious, and so simple, melted over vegetables or on roast chicken