What's going on here: Spanish sunshine in a jar. Paired with the unmistakable flavors of lemon zest, black pepper, and garlic, Spanish saffron adds it’s funky elegance to this aromatic and flavorful salt.
How to use it: Fish and shellfish of course (Paella!). This was amazing on butter poached monk fish when we tested it. Also great on poultry and roasted or grilled vegetables.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoon per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrette: Simply season to taste.