Salt plate cooking is one of the most fun and tasty new ways to cook your food. These beautiful slabs of salt are mined from deep within the earth, cut to size, and imported all the way from Pakistan. From pink-colored plates to rosy-hued blocks with deep red streaks, salt plates come in a wide spectrum of colors. Each plate is completely unique from the next in composition and color.

Over the last year you’ve probably noticed we’ve blogged quite a bit about these new cooking utensils – and for good reason. Salt plates are becoming increasingly popular, yet so far not a lot has been published on the fine details of cooking with a Himalayan salt plate. Today we’re bringing you two salt block recipes to help you get the hang of this craze that is salt plate cooking. In case you haven’t seen it already, we recommend reading our salt plate basics blog. Let’s take a look at two great recipes.

Seared Ahi Tuna with Wasabi Potato Salad

Ingredients

• 12 oz. sushi grade ahi tuna, divided into two equal portions
• 1 Tbsp. + 1 tsp. prepared wasabi
• 1 ¼ lbs. red potatoes, scrubbed and eyes removed
• ½ c. aioli or mayonnaise
• 2 Tbsp. buttermilk
• 1 tsp. fresh dill, finely chopped
• ¼ C. Chinese celery, finely diced
• ¼ C. red onion, finely diced
• kosher salt to taste
• fresh ground pepper to taste
• wasabi tobiko (optional, for garnish)

Instructions

1. Put the potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until a knife inserted into the center of a potato meets little resistance, but still holds its shape. (Do not overcook.)
2. Carefully drain the potatoes, let cool to room temperature, and refrigerate for at least 2 hours or overnight.
3. Halve the potatoes lengthwise and then slice into pieces (the thickness is up to you).
4. Combine together the potatoes, celery, onion, pepper (to taste), and dill in a large mixing bowl.
5. In a separate bowl, combine mayo, buttermilk, half the wasabi, and salt, then whisk until incorporated.
6. Taste mixture for heat and add more wasabi if desired.
7. Add this mixture to bowl containing potatoes and celery, and mix until salad is formed.
8. Refrigerate until ready to serve.

Salt Plate

1. Preheat salt plate slowly and in phases, starting with 15 minutes on low flame, then 15 minutes on medium flame, then 15 minutes on high flame. (Salt plate should be 600-650°F before cooking.)
2. When plate is fully preheated, sprinkle tuna with pepper and place flat side down on the plate.
3. Tuna should take 2-3 minutes to brown nicely on each side.
4. Serve tuna sliced over potato salad with tobiko garnish.

Serves 2

Tip: Chinese celery has a stronger flavor than normal celery. It can be sourced in most Asian markets. Otherwise, substitute with normal celery.

Latin Inspired Lamb Chops with Cilantro Chimichurri

Ingredients

• 4 lamb loin chops
• 1 Tbsp. fresh oregano
• ½ tsp. cumin
• ½ tsp. coriander
• 4 cloves garlic, minced
• 1 lb. red potatoes
• 1 tsp. smoked paprika
• ½ tsp. fresh pepper
• 2 Tbsp. extra virgin olive oil, plus extra for potatoes
• 1 tsp. kosher salt, plus extra for potatoes

For the Chimichurri

• ¼ C. cilantro, minced
• ½ C. mild extra virgin olive oil
• 3 Tbsp. balsamic vinegar

Instructions

1. Cut potatoes into quarters (or into six pieces if larger) and coat with olive oil.
2. Sprinkle potatoes with smoked paprika, cayenne, and salt.
3. Place potatoes in roasting pan and place them on the grill.
4. Mince the cilantro and combine with olive oil and vinegar.
5. Mix to combine and set aside for garnish.

Serves 2

Salt Plate

1. Place your salt plate on the grill next to the potatoes and preheat slowly and in phases, starting with 15 minutes on low flame, then 15 minutes on medium flame, then 15 minutes on high flame.
2. Mix cumin, coriander, and oregano, and rub lamb chops with mixture.
3. Brush chops with olive oil and place them on the hot salt plate.
4. Cook 4-6 minutes per side until desired doneness is achieved.
5. Serve with roasted potatoes.

So if you haven’t done so already, grab yourself a Himalayan salt plate today and get started with an exciting, impressive, and healthy new way to grill your food.

Daniel Replogle

Daniel does business development and marketing at The Companion Group. When he isn’t writing you can find him rock climbing or doing ceramic artwork.