Pacific Smoke - Smoked Sea Salt

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Smoked Sea Salt This naturally smoked salt is made traditionally in the Pacific Northwest. Smoked over red alder wood for 48 hours, resulting in an intense, but well-balanced campf ire nose with hints of fruit and not a trace of bitterness. This is our go-to blend for subtle smoky flavor. Deliciouser with: bbq rubs and marinades, roasted squash and eggplant, grilled beef, chicken, trout and salmon, corn on the cob, beans, chili, tofu, top baked goods Size: 3.8 oz Jar Suggested Uses: Sprinkle on roasted vegetables just out of the oven Season pan-fried walleye, scallops, salmon, and bass Season roasted chicken with olive oil and Pacific Smoke, baste with butter and pan drippings Use as a glass rimmer for Bloody Marys, Virgin Marys, tequila, and mezcal cocktails Toss with unsalted cashews and a splash of canola oil, roast in a low oven for 12-15 minutes Use as a finishing salt on roasted meats and fish Add to melted butter and toss with stovetop popcorn Add to smoked salmon & cream cheese dip with fresh dill & lemon Sprinkle on chocolate truffles, brownies, cookies, and ice cream Toast or grill bread, top with smashed avocado, a liberal drizzle of extra virgin olive oil, and a sprinkle of Pacific Smoke Use as a finishing salt on roasted and carved meats and poultry Use as a dry rub along with cracked pepper and a pinch of sugar for steaks, ribs, and pork chops Use to lightly season bean soups in lieu of a ham hock Dust lightly on fresh melon Add to shortbread or biscuits in place of regular salt Show more