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Golden Mango
Provençal
Red Wine
Spiced Espresso
Spiced Chocolate
Golden Mango Ceviche
Ingredients
- 500g skinless sea bass or corvina fillet, very fresh
- 250ml fresh lime juice
- 1 medium red onion, sliced paper-thin
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño or ají amarillo, finely minced, seeds removed
- 1½ tsp Salvana Golden Mango salt
- 1 ripe mango, diced small
- 1 ripe avocado, diced
Method
Prep the fish
Cut into small, even ½-inch cubes. Keep it in the fridge while you prep everything else.
Mellow the onion
Slice paper-thin and cover with ice water for 10 minutes. This pulls out the harsh bite.
Build the leche de tigre
Whisk together the lime juice, chili, and half the Golden Mango salt.
Cure the fish
Pour the leche de tigre over the fish and toss gently. Cure for 8 to 10 minutes, just until opaque and firm at the edges.
Drain and fold in
Drain the onion well. Fold it in along with the mango and cilantro, keeping the mango in distinct pieces.
Finish and serve
Season with the rest of the salt. Plate with avocado on top and one more light grind right before eating.
With shrimp: use it raw and cure it for only 5–6 minutes, since it is more delicate than fish. Buy the fish the same day you plan to serve it.
Provençal Roasted Vegetables
Ingredients
- 600g mixed vegetables (zucchini, cherry tomatoes, red onion), cut evenly
- 3 tbsp olive oil
- 1½ tsp Salvana Provençal salt, divided
- 1 lemon, for zesting (optional)
Method
Preheat hot, with the pan inside
Heat your oven with a rimmed baking sheet inside, empty. A hot pan from the start helps the vegetables sear instead of steam.
Toss and spread out
Toss the vegetables with olive oil. Spread on the hot pan in a single layer with space between pieces, don't overcrowd it.
Roast
Roast at 220°C (425°F) for 25 minutes, undisturbed, until deeply golden at the edges.
Finish hot, straight from the oven
The moment they come out, while still hot, sprinkle generously with the Provençal salt.
Adjust and serve
Taste and add more salt if needed. A little fresh lemon zest over the top brightens the whole dish, though it's optional.
The real key is the temperature and leaving enough space between the vegetables, not the salt. Add the salt after roasting, never before, so the dehydrated garlic does not burn.
Red Wine Salt-Crusted Steak
Ingredients
- 2 ribeye or NY strip steaks, 1 to 1.5in thick
- 2 tsp Salvana Red Wine salt
- 1 tsp coarsely cracked black pepper
- 1 tbsp neutral oil (avocado or grapeseed)
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
Method
Dry brine ahead
Pat dry, season all over with most of the salt (save a pinch) and the pepper. Rest uncovered in the fridge, at least 45 minutes, overnight is even better.
Bring to room temperature
Let sit out for 30 minutes before cooking. A cold steak hitting a hot pan cooks unevenly.
Get the pan ripping hot
Heat the oil in a heavy skillet over high heat until just shimmering, almost smoking.
Sear, side one
Lay the steaks in and don't touch them for 3 minutes. That's what builds the crust.
Flip and baste
Flip, add butter, garlic, and rosemary. Spoon the melted butter over the steaks for another 3 minutes.
Rest
Move to a board, tent loosely, and rest for 8 minutes so the juices redistribute.
Finish and slice
Slice against the grain. Finish with the reserved pinch of Red Wine salt right at the table.
Internal temperature guide: 52°C (125°F) for rare, 57°C (135°F) for medium, and 63°C (145°F) for well done. Remove the steak from the heat 3–4°C before your target temperature; it will continue to rise as it rests.
Spiced Espresso Braised Short Ribs
Ingredients
- 1.2kg bone-in beef short ribs
- 2 tsp Salvana Spiced Espresso salt, divided
- 2 tbsp neutral oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, smashed
- 480ml beef stock
- 1 tbsp balsamic vinegar
- 2 bay leaves
Method
Season and sear
Pat the ribs dry and season generously with half the Spiced Espresso salt. Sear in hot oil on all sides until deeply browned, about 10 to 12 minutes total.
Build the braise base
Remove the ribs. In the same pot, sauté the onion, carrots, and garlic until softened. Deglaze with the balsamic vinegar, scraping up the browned bits.
Add liquid and cover
Return the ribs to the pot. Add the beef stock and bay leaves, bring to a simmer, then cover.
Braise
Braise low and slow, covered, at 150°C (300°F) for about 2.5 to 3 hours, until the meat is fork-tender and pulls easily from the bone.
Reduce the sauce
Remove the ribs. Strain the braising liquid and simmer it uncovered until it thickens into a sauce, about 15 minutes.
Finish and serve
Spoon the reduced sauce over the ribs. Finish with the rest of the Spiced Espresso salt right before serving.
You can make this in the oven or in a pot on the stovetop over very low heat. What does not change is the cooking time: if the meat is not tender when pierced with a fork, it is not ready yet. It can also be made one day ahead.
Spiced Chocolate Sea Salt Bark
Ingredients
- 300g dark chocolate (60–70%), chopped
- ⅓ cup toasted almonds or hazelnuts, roughly chopped
- 1 tsp Salvana Spiced Chocolate salt, divided
Method
Melt gently
Melt the chocolate slowly, either over a double boiler or in the microwave in 20-second bursts, stirring between each. Low and slow avoids scorching or seizing.
Spread thin
Pour the melted chocolate onto a parchment-lined tray and spread it thin and even with a spatula.
Top while still warm
Scatter the nuts and half the salt over the top while the chocolate is still warm, so everything sticks instead of sliding off later.
Chill until set
Refrigerate for about 30 minutes, until fully set and firm to the touch.
Break and finish
Break into rustic shards by hand. Finish with the rest of the salt right before serving or packaging.
Do not microwave the chocolate at high power all at once. It can burn or seize before it melts properly. Low heat, short intervals, and frequent stirring are what make the difference between glossy chocolate and a dull, grainy result.
One last taste
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