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
Prep time: 20 minutes
Curing time: 72 hours
- 4 pounds salmon fillet, preferably the thick belly section
- 1/2 cup granulated sugar
- 1-1/2 tbsp F+F Provençal Herb Sea Salt
- 4 tbsp Kosher sea salt
- 2 teaspoons coarsely ground multi-color peppercorns
- 3 juniper berries
- 2 cups finely chopped fresh dill
- Chili pepper flakes, optional
- Gather the ingredients.
- Cut the salmon in half across the fillet into two halves.
- In a bowl, mix the sugar, Provençal Herb Sea Salt, Kosher sea salt, peppercorns, juniper berries, dill, and optional chili pepper flakes, if using.
- 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, and pepper mix.
- Place the second fillet flesh side down on top to create a “salmon sandwich.” Wrap the fish pieces tightly in plastic wrap.
- 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).
- Put the fish into the refrigerator and 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 and change the plastic wrap.
- When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, Sea Salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels, thick if it’s meant to be the main course.
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
- 3 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts thinly sliced
- 1 onion, cut into 1/4″ dice
- 1 fennel bulb, fronds reserved, cored and cut into 1/4″ dice
- 4 cloves garlic, minced
- 1 teaspoon F+F Provençal Herb Sea Salt, plus more for finishing
- 2 tomatoes, cut into 1/2″ dice
- 2 bay leaves
- 2 pinches saffron powder
- 2 tablespoons white wine
- 2 tablespoons Pernod
- 5 cups vegetable stock
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2″ dice
- 1 pound 16–20 shell-on shrimp
- 24 black mussels, scrubbed and beards removed
- 24 littleneck clams, scrubbed
- 1 pound skinless red snapper, cut into small pieces
- 1 pound skinless halibut, cut into small pieces
- 1 French baguette
- 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 and Provençal Herb Sea Salt. Cook for 5 minutes and tomatoes, bay leaves and saffron powder, cook for 3–5 minutes until the bottom of the pan browns a bit. Deglaze with the wine and Pernod then add the stock. Simmer this for 20–30 minutes then add the potatoes.
- Simmer for ten minutes then add the clams and mussels to the pot.
- After 5 minutes of simmering add the shrimp and fish pieces, simmer until the fish is opaque and all the clams have opened.
- Slice the baguette and toast the pieces, serve with classic rouille.
Chicken and Shrimp Paella
Prep time: 25 minutes
Cook time: 40 minutes
- 6 tablespoons olive oil, divided
- 1/2 tablespoon smoked sweet paprika
- 2-1/2 tablespoons F+F Paella All Purpose Seasoning
- 1/4 teaspoon F+F Provençal Herb Sea Salt
- 1/4 teaspoon fine ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 red bell pepper, finely chopped
- 2 cups short- grain rice
- 1/4 teaspoon saffron threads
- 1 quart low-sodium chicken stock
- 2 lemons, zested
- 1 pound shrimp, peeled and deveined
- 2 tablespoons fresh parsley, finely minced
- Combine 2 tablespoons olive oil, paprika, 1 tablespoon F+F Paella All Purpose Seasoning, 1/4 teaspoon F+F Provençal Herb Sea Salt, 1/4 teaspoon pepper and chicken in re-sealable bag and squish around to combine. Refrigerate for at least 4 hours or overnight.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. When oil is shimmering, add chicken and brown on both sides until caramelized. Remove from heat.
- Heat remaining 2 tablespoons olive oil in large, wide skillet over medium heat. Add garlic, onion and red pepper and sauté for 5 minutes, stirring occasionally. Add rice and remaining F+F Paella All Purpose Seasoning and cook, stirring to coat with oil and lightly toast grains, about 3 minutes total. Add saffron, stock, 1/4 teaspoon F+F Provençal Herb Sea Salt and lemon zest and stir to combine.
- Nestle chicken and shrimp into rice mixture. Bring to a boil, cover, reduce heat to medium-low and simmer for 20 minutes until rice is tender.
- Garnish with minced parsley.