Sea Salt Recipes

We tag our Instagram recipes so they’ll display here. It makes finding new recipes to try easier to find!

RECIPE: Salted Caramel Pot de Cremes Makes 6 servings #mvssrecipe For pot de cr

RECIPE: Salted Caramel Pot de Cremes
Makes 6 servings #mvssrecipe

For pot de cremes:
1 cup heavy cream
1 cup whole milk
2/3 cup dark brown sugar
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon Martha’s Vineyard Premium Sea Salt

For salted caramel sauce:
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/2 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon vanilla extract

Preheat oven to 325F and prepare six ramekins on a pan. Fill pan halfway with water. Set aside.
In a medium sauce pan, simmer the heavy cream, milk, sea salt, and sugar together.
Separately in a large bowl, whisk the eggs, yolk, and vanilla extract.
Once cream mixture simmers, slowly temper into the whisked eggs slowly, as to not cook the eggs. Whisk quickly and evenly.
Strain to make sure mixture is smooth and carefully pour into ramekins. Bake in water bath for 20-30 minutes, until the custard slightly jiggles but not to much. Remember it will continue to cook once it’s removed from the oven.

Refrigerate and let set for two hours. In the meantime, make the caramel sauce by mixing the sugar and water in a medium saucepan. Make sure the sugar feels like wet sand all over and that the sides of the pan are wet so that no sugar crystalizes.
Cook over high heat carefully, until it turns a golden brown. Carefully pour in the heavy cream and whisk – the mixture will bubble up so make sure you are using a tall saucepan.
Whisk in vanilla and sea salt and let cool to touch.

To serve: pour a tablespoon of salted caramel sauce over the pot de creme ramekin and sprinkle with extra Martha’s Vineyard Premium Sea salt. Enjoy!

See it on Instagram

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt #mvssrecipe

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt
#mvssrecipe
Serves 2-4

2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt

1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley

To serve:
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze

Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.

To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!

See it on Instagram

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt #mvssrecipe

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt
#mvssrecipe
Serves 2-4

2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt

1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley

To serve:
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze

Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.

To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!

See it on Instagram

RECIPE: Jammy Eggs and Asparagus #mvssrecipe You’re going to want to save this

RECIPE: Jammy Eggs and Asparagus #mvssrecipe

You’re going to want to save this one for the morning! The perfect appetizer or breakfast meal, you’ll keep coming back to this simple recipe time and time again.

Serves 4

8 large eggs
1 pound asparagus, trimmed
2 tablespoons olive oil
Martha’s Vineyard Sea Salt Porcini Blend, to taste

Bring a medium-sized pot of water to a boil over high heat. Drop eggs into the water carefully and cook 6 minutes, making sure the heat is adjust so that you continuously have a gentle rolling boil. In the meantime, prepare an ice bath to cool the eggs and stop the cooking.

Once the six minutes pass, carefully remove the eggs from boiling water and
place in ice bath. Let them cool for ten minutes and gently peel them. Set aside.

Sauté the asparagus in olive oil and season with the Martha’s Vineyard Sea Salt Porcini Blend.

To serve, place asparagus on a layer and top with halved eggs sprinkled with more Martha’s Vineyard Sea Salt Porcini Blend. Serve at desired temperature.

See it on Instagram

Blueberry Honey Chicken Serves 2 #MVSSrecipe This super simple chicken dish is

Blueberry Honey Chicken
Serves 2
#MVSSrecipe

This super simple chicken dish is delicious year-round thanks to our Martha’s Vineyard Blueberry Honey Sea Salt blend! 

2 large chicken breasts, skinless and boneless
1/2 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon Martha’s Vineyard Premium Sea Salt

1 cup fresh or frozen blueberries 
1/4 cup honey
1/2-1 cup chicken stock
1 teaspoon Martha’s Vineyard Blueberry Honey Sea Salt Blend

1/2 cup vegetable oil, for pan frying

Butterfly the chicken breasts and pound until even. Whisk together the flour, cornstarch, and sea salt and dredge chicken in this mixture. 

Heat oil in cast iron pan over medium high heat and once ready, fry the chicken breasts on both sides until cooked. Set aside and remove all but one tablespoon of oil. 

Add blueberries, honey, and chicken stock and reduce until a sauce forms. Place chicken back in pan with sauce, and serve over rice or quinoa. Sprinkle with even more Martha’s Vineyard Blueberry Honey Sea Salt Blend for more flavor!

See it on Instagram

RECIPE: Tomato Strawberry “Carpaccio” #MVSSrecipe Serves 4 An end-of-summer cel

RECIPE: Tomato Strawberry “Carpaccio” #MVSSrecipe
Serves 4

An end-of-summer celebration of all our favorite things: tomatoes, strawberries, and sea salt!

2 large farm fresh tomatoes, sliced thinly
6-10 fresh strawberries, sliced thinly
1/4 cup feta or plant based cheese
1/4 teaspoon Martha’s Vineyard Sea Salt Naughty Blend per person
To taste: feta or plant-based cheeses crumbles, basil olive oil

Layer the thinly sliced tomatoes and strawberries over a plate and sprinkle with cheese, sea salt, and basil olive oil for a quick and easy salad or appetizer. This can be served chilled or room temperature. 

#marthasvineyard #marthasvineyardlife #seasalt #recipes #newenglandlife #ignewengland #SeaSalt #GetSaltyMV #NewEngland #VisitMV #VisitMA #SaltLife #oceanfriendlyrestaurant

See it on Instagram

RECIPE: Smoked Oak Cast Iron Carrots #MVSSrecipe⠀ ⠀ Ingredients⠀ 2 pounds carrot

RECIPE: Smoked Oak Cast Iron Carrots #MVSSrecipe⠀

Ingredients⠀
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.

See it on Instagram

RECIPE: Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt #MVSSrec

RECIPE: Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt #MVSSrecipe⠀

Ingredients⠀
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.

See it on Instagram

RECIPE: Salt Potatoes with Martha’s Vineyard Premium Sea Salt #MVSSrecipe⠀ ⠀ Ing

RECIPE: Salt Potatoes with Martha’s Vineyard Premium Sea Salt #MVSSrecipe⠀

Ingredients⠀
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.

See it on Instagram

RECIPE: Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt #MVSSrecip

RECIPE: Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt #MVSSrecipe⠀

Ingredients⠀
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.

See it on Instagram

RECIPE: Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy #MVSSrecipe⠀

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⠀
water⠀

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.

See it on Instagram