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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.
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1-26-2006 @11:03AM alan said... Enchanting post! One use you didn't mention also happens to be my favorite: take the salt and gently massage it into raw tuna. Add chopped onion, maybe some seaweed, a splash of soy sauce and you've got a Hawaiian poke, the tropical equivalent of sushi.
No matter how you use alae salt, it works best as a finish, where you can taste the pink crystals with your eyes. Yum.
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