Posted on by Creative Co-Op

Provençal Herb Sea Salt

Provençal Herb Sea Salt is a combination of natural sea salt and an aromatic blend of herbs inspired by Southern France.

  • Fragrant, herbaceous aromas and flavors
  • Base of natural sea salt blended with herbs including lavender, rosemary and fennel
  • Ready to use. Add to taste.
  • Sprinkle over shaped focaccia just before baking
  • Add layers of flavor to simple roasted vegetables just before serving
  • Season roasted chicken (or even simply sautéed boneless, skinless breasts) to add compelling flavor

Recipes:

Classic Lox PREP TIME: 20 Minutes CURING TIME: 72 Hours SERVINGS: 6 INGREDIENTS: 4 lb Salmon Filet, preferably the thick belly section ½ c Granulated Sugar 1½ Tbsp F+F Provençal Herb Sea Salt 4 Tbsp Kosher Sea Salt 2 tsp Multi-color Peppercorns, coarsely ground 3 Juniper Berries 2 c Fresh Dill, finely chopped Chili pepper flakes, optional INSTRUCTIONS: 1. Cut the salmon in half across the fillet. 2. In a bowl, mix the sugar, F+F Provençal Herb Sea Salt, Kosher sea salt, peppercorns, juniper berries, dill, & chili pepper flakes, if using. 3. Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt & pepper mix. 4. Place the second filet, flesh side down, on top, to create a “salmon sandwich.” Wrap the fish pieces tightly in plastic wrap. 5. Put the “salmon sandwich” into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon, and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells). 6. Put the fish into the refrigerator & leave it to cure for 3 to 4 days, turning the salmon twice a day, or at least once every day. If there is any accumulated liquid, pour it out & change the plastic wrap. 7. When ready to serve, remove the wrap, discard any liquid & wipe away most of the sugar, sea salt, and peppercorns, leaving a little on the edges for decoration. 8. Slice as desired: thin for bagels, thick if it’s meant to be the main course. Enjoy!

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Bouillabaisse Classic bouillabaisse requires a saffron rouille, or aioli. While this seafood soup is a masterpiece there are unique subtleties that can be drawn out with a perfectly paired sea salt. Our Provençal Herb Sea Salt is just the tool. Sprinkle it on each serving or over the whole pot and the lavender and rosemary will enhance the mineral flavors of the shellfish as the crisp salt ties all the flavors together. PREP TIME: 20 Minutes COOK TIME: 70 Minutes SERVES: 6-8 people INGREDIENTS: 3 Tbsp Extra-Virgin Olive Oil 2 Leeks, white & light green parts, thinly sliced 1 Onion, cut into ¼" dice 1 Fennel Bulb, fronds reserved, cored and cut into ¼" dice 4 Cloves Garlic, minced 1 tsp F+F Provençal Herb Sea Salt, plus more for finishing 2 Tomatoes, cut into ½" dice 2 Bay Leaves 2 Pinches Saffron Powder 2 Tbsp White Wine 2 Tbsp Pernod 5 c Vegetable Stock 3 Medium Yukon Gold Potatoes, peeled and cut into ½" dice 1 lb (16 to 20) Shell-On Shrimp 24 Black Mussels, scrubbed and beards removed 24 Littleneck Clams, scrubbed 1 lb Skinless Red Snapper, cut into small pieces 1 lb Skinless Halibut, cut into small pieces 1 French Baguette INSTRUCTIONS: 1. To a medium pot or Dutch oven over medium-high heat add 3 tablespoons of olive oil. Add to the pot leeks, onions, fennel, garlic & Provençal Herb Sea Salt. Cook for 5 minutes and tomatoes, bay leaves & saffron powder, cook for 3-5 minutes until the bottom of the pan browns a bit. Deglaze with the wine & Pernod then add the stock. Simmer this for 20-30 minutes, then add the potatoes. 2. Simmer for ten minutes, then add the clams & mussels to the pot. 3. After 5 minutes of simmering, add the shrimp & fish pieces; simmer until the fish is opaque & all the clams have opened. 4. Slice the baguette & toast the pieces; serve with classic rouille. Enjoy!

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Chicken & Shrimp Paella PREP TIME: 25 minutes COOK TIME: 40 minutes YIELDS: 8 Servings INGREDIENTS: 6 Tbsp Olive Oil, divided ½ Tbsp Smoked Sweet Paprika 2 ½ Tbsp Paella Seasoning ½ tsp F+F Provençal Herb Sea Salt ¼ tsp finely ground Black Pepper 2 lb boneless, skinless Chicken Thighs 3 cloves Garlic, minced 1 medium Yellow Onion, minced 1 red Bell Pepper, finely chopped 2 c short-grain Rice ¼ tsp Saffron threads 1 qt low-sodium Chicken Stock 2 Lemons, zested 1 lb Shrimp, peeled & deveined 2 Tbsp fresh Parsley, finely minced INSTRUCTIONS: 1. Combine 2 tablespoons olive oil, paprika, 1 tablespoon paella seasoning, ¼ teaspoon F+F Provençal Herb Sea Salt, ¼ teaspoon pepper, & chicken in resealable bag & squish around to combine. Refrigerate for at least 4 hours or overnight. 2. Heat 2 tablespoons olive oil in large skillet over medium-high heat. When oil is shimmering, add chicken & brown on both sides until caramelized. Remove from heat. 3. Heat remaining 2 tablespoons olive oil in large, wide skillet over medium heat. Add garlic, onion & red pepper & sauté for 5 minutes, stirring occasionally. Add rice & remaining paella seasoning & cook, stirring to coat with oil & lightly toast grains, about 3 minutes total. Add saffron, stock, ¼ teaspoon F+F Provençal Herb Sea Salt & lemon zest & stir to combine. 4. Nestle chicken & shrimp into rice mixture. Bring to a boil, cover, reduce heat to medium-low & simmer for 20 minutes until rice is tender. Serve with fresh parsley. Enjoy!

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