When Stefania Butler came back from Hawaii, she brought me a present. It was small, heavy, and
sparkled. It came from Amy's Fish Market. And as soon as I saw it, I knew I'd love it.
I'd read raves from both Stefania and
another foodie I admire, Karina Longworth. The
St. Petersburg Times called it a good finish for
mashed potatoes. No one had to tell me twice three times. I was sold.
So I started out with a little on potatoes. And a bit on steamed vegetables. Yum, double salty yum! Soon I was sprinkling the pink stuff on everything from avocadoes (straight up) to steak (with a pat of butter).
The salt adds texture as well as a nice earthy salty flavor, and is best when it can be both seen and crunched. I'm thinking salads, ceviche, fancy margaritas, composed salsas (yes! I just made that up. but you know what I mean?). But my absolute favorite use for the stuff: take very good bread, toast it, slather with unsalted butter, sprinkle with just a touch of alae salt.
Oh, I could eat that for breakfast, lunch and dinner. Atkins, you just go ahead and turn in your grave. I'm eating
toast with butter and Hawaiian salt.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
