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This week on Good Food, Evan talks to “selmelier” Mark Bitterman about Salt Block Cooking, his latest book that includes 70 recipes dedicated to cooking on Himalayan salt blocks. The book includes a “Salt Block User Manual,” recipes for cocktails and even a recipe that transforms a juicy slab of watermelon into a delectable slice of something that tastes more like prosciutto than fruit.

This recipe for Salt Block Cured Gravlax is one of the many salmon recipes from the book. He says this easy recipe is perfect for “a decadent celebration anytime.”

 

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