Sea Salt Recipes
We tag our Instagram recipes so they’ll display here. It makes finding new recipes to try easier to find!
RECIPE: Smoked Oak Cast Iron Carrots #MVSSrecipe⠀
2 pounds carrots, peeled and cut in half lengthwise⠀
2 tablespoons olive oil⠀
2 tablespoons unsalted butter⠀
1 tablespoon Smoked Oak Sea Salt⠀
In a large cast iron pan over high heat, melt the olive oil and butter together.⠀
Place carrots cut side down on sizzling cast iron to sear for five minutes.⠀
Reduce heat to medium, add a plash of water, and cover the pan for ten minutes until the carrots are tender.⠀
Serve with a heavy sprinkling of Smoked Oak Sea Salt.
RECIPE: Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt #MVSSrecipe⠀
1 pound fresh cranberries⠀
1 teaspoon fresh ginger, grated⠀
1 cup water⠀
1/2 cup granulated sugar⠀
1/4 cup chopped candied ginger⠀
1 teaspoon Blueberry Honey Sea Salt⠀
In a medium saucepan, place cranberries, grated ginger, water, and sugar and simmer over medium heat for 10-15 minutes, until cranberries start popping.⠀
Reduce the heat, add the candied ginger and Blueberry Honey Sea Salt and stir.⠀
Cook for five more minutes and refrigerate before serving.
RECIPE: Salt Potatoes with Martha’s Vineyard Premium Sea Salt #MVSSrecipe⠀
3/4 cup Martha’s Vineyard Premium Sea Salt⠀
4 cups water⠀
2 pounds fingerling potatoes, washed⠀
Place potatoes, salt, and water in a medium pot and cook over medium high heat, about 30 minutes or until potatoes are tender.⠀
Drain and place on tray to dry out and for a thin salt crust.⠀
Enjoy with olive oil or butter.
RECIPE: Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt #MVSSrecipe⠀
5-6 medium yams, peeled and diced⠀
1/4 cup olive oil⠀
1 lemon, juiced⠀
2 tablespoons Lemon Verbena Sea Salt Blend⠀
1/4 cup honey⠀
In a large bowl, place the cut yams. In a smaller bowl, whisk together the oil, lemon juice, sea salt, and honey. Drizzle the yams with half of this mixture, reserving the other half.⠀
Roast in a preheated oven at 375F for 30-45 minutes, until golden brown and tender. Remove from oven and drizzle with remaining mixture.⠀
Serve with an extra sprinkling of Lemon Verbena Sea Salt Blend.
RECIPE: Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy #MVSSrecipe⠀
10-12 pound turkey, giblets and neck removed (save these to make gravy)⠀
1 cup Martha’s Vineyard Premium Sea Salt⠀
1 orange, sliced⠀
1 bunch fresh sage⠀
1 bunch fresh thyme⠀
2 tablespoons whole black peppercorns⠀
1 stick unsalted butter, softened⠀
2 tablespoons Sumac, Paprika, and Garlic Sea Salt⠀
1 tablespoon freshly ground black pepper⠀
Brine: mix the sea salt, orange, herbs, & peppercorns with the water in a large bowl or bucket that the entire turkey can comfortably sit in your fridge overnight. Stir the salt until dissolved & lower the turkey into the brine. Make sure to covers the entire turkey, and if it doesn’t, turn the turkey every 4 hours so every part gets evenly brined.⠀
Season: the brined turkey, first rinse the turkey under fresh water carefully in your sink (save the orange slices). Have a roasting pan ready to place it on. In a small bowl, mix the softened butter, sea salt, and pepper. Using your hands, slather the butter all over the turkey.⠀
Roast: place leftover orange slices from brine in the turkey cavity. Cook turkey at a preheated oven of 350F for one hour & cover the breast with foil. Cook for another hour and a half, or as long as it needs to reach 165F when tested with a meat thermometer. To serve turkey, let rest for at least 10-15 minutes and slice carefully to serve.⠀
While turkey is brining, take the giblets and neck of the turkey and simmer in water with carrots, celery, peppercorns, & herbs to your liking. This will make a stock for the base of your gravy tomorrow.⠀
Skim the stock if needed & let simmer for 2-3 hours. Strain & save the liquid in the fridge overnight. Next day once the turkey is roasted, scrape the roasting pan bits into a sauce pot with 1/2 stick of butter & let melt. Add 1/4 cup flour, whisk over medium heat.⠀
Whisk in the stock & taste for seasoning. Add sea salt and pepper as needed. If you need to thicken your gravy more, in a small bowl whisk equal parts flour & vegetable oil & drizzle into the gravy, whisk as you add, this should thicken to your liking.⠀
Once cooked for about 15 minutes, strain and serve.
Get ready for the most delicious #Thanksgiving recipes ever 🍴 starting tomorrow, our social media platforms will be sharing a holiday recipe a day, so make sure to turn on notifications for our posts! #marthasvineyard #recipes
Check out the menu and recipes coming to you:
Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy
Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt
Salt Potatoes with Martha’s Vineyard Premium Sea Salt
Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt
Smoked Oak Sea Salt Cast Iron Carrots
We’ve been extra salty for the last four years, so are now heartily applauding newly President Elect @JoeBiden and Vice President Elect @KamalaHarris on their win! #BidenHarris2020
Letting Mother Nature do her thing. Do you have any questions about the salt process? Ask away!
Salty Pretzel Rods are this week’s #MVSSrecipe and they truly are the perfect salty snack! This Pretzel Rods Recipe is from ‘Classic Snacks Made from Scratch’. As @seriouseats states: Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old. In Casey Barber’s Classic Snacks Made from Scratch, the hard pretzels are a classic take on the form!⠀
To get the recipe, google “Serious Eats Pretzel Rods” and you can use your MV Sea Salt as the pretzel salt, such the perfect topping!
How to get through the week: bake this #MVSSrecipe: Salted Espresso Chocolate Chip Cookies!
Makes 12 cookies
145 grams all purpose flour
1/4 + 1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 teaspoon espresso powder
90 grams unsalted butter, sifted
135 grams dark brown sugar
1 large egg
1 teaspoon vanilla extract
150 grams chocolate chips
1 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon espresso powder
Preheat oven to 375F. Whisk together flour, baking soda, nutmeg, and espresso powder. Set aside.
In mixer, cream together butter and sugar for ten minutes. Add egg and vanilla.
Dump in dry ingredients and chocolate chips. Mix just until incorporated.
Roll into balls and place on greased/parchment baking tray. Crush the MV Sea Salt with the espresso powder and sprinkle on top of dough balls.
Bake between 10-15 minutes, depending on size. Let cool five minutes for the perfect cookie!
Pepper Jelly Deviled Eggs are our next #MVSSrecipe!⠀
4 large eggs⠀
1/4 cup mayonnaise⠀
1/2 tablespoon mustard⠀
2 teaspoons pepper jelly⠀
1/2 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt⠀
To boil eggs: place eggs in saucepan and cover the eggs with water. Add 1 tablespoon vinegar (makes shells easier to remove) and place over high heat until eggs boil. Once eggs boil, remove from heat, cover, and set a timer for 12 minutes. This results in perfect hard boiled eggs. Drain water from pot, shake the eggs to crack the shells and peel. Cool for ten minutes.⠀
After eggs are cooled, cut in half and remove yolks. Place yolks in a bowl with mayonnaise and mustard, mash together until smooth.⠀
Pipe into egg whites and top with pepper jelly and a sprinkling of Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt. Refrigerate and serve chilled.
#MVSSrecipe: Sea Salt & Vinegar Potatoes Rosti
4 potatoes, washed
1 tablespoon olive oil
1 teaspoon white vinegar
1 teaspoon Martha’s Vineyard Lemon Verbena & Dill Sea Salt
Preheat oven to 400F.
Using a spiralizer, spiralize the potatoes and toss in oil, vinegar, and sea salt. If you don’t have a spiralizer, you can grate the potatoes instead with a box grater.
Press into a greased cast iron and bake for 15 minutes. Flip and bake another 15 minutes, or until golden brown and crispy.
Finish with more Martha’s Vineyard Lemon Verbena & Dill Sea Salt and serve hot, immediately.
We hope you make this recipe and report back how much you love it – because it’s become a favorite. Perfect as a side dish, as a crisp on a salad, topped with poached eggs as breakfast, even slid in between a burger for that added crispy factor. How would you eat these?!