I’m the first to admit I like my salt. I have pink salt, rock salt, black lava salt, garlic salt, salt with iodine and chilli salt in my collection. But too much of a good thing is not ok – especially for my arteries. So is there such a thing as healthy salt?
According to Bondi Harvest’s Guy Turland, ‘healthy’ is all about traceability, balance and moderation. In fact, Guy uses salt regularly when dishing up tasty meals. In a chat with him, he discussed using Tasman Sea Salt – an Aussie brand that farms its salt from pristine waters using sustainable farming methods. According to Tasman Sea Salt, their salt is one of the purest natural sea salts available. “The water on the east coast of Tasmania is incredibly clean, pure and rich in vital minerals and nutrients, resulting in a salt that is clean and naturally lower in sodium than other gourmet salts, and yet naturally high in potassium.”
Here, Guy shares his tasty kitchen tips for choosing healthy salt, cooking with it, seasoning and his delicious Cured Salmon Tartine recipe …
Q. Is there such a thing as a healthy salt?
“It’s all about balance. My ethos is towards real food and no matter what, everything should be eaten in moderation. Salt is natural – it’s in the ocean, in the air and in the earth. If you are not using too much of it and its chemical-free, then I don’t see an issue.”
Q. What do you look for when choosing produce that you use in your restaurant and recipes?
A. “I’m an advocate for supporting local, artisan, seasonal and ethical producers. We have world-class local produce in our backyards, so I do my research and whenever possible choose Australian product to support Australian businesses and farmers.”
Q. How much salt should people use in their cooking?
A. “I’m a chef, so I always season to taste.”
Q. Which is your salt of preference and why?
A. “Tasman Sea Salt. I love an Aussie product. Not only does it have a great flavour, but to know that the production process is sustainable and environmentally friendly, and that the salt is also 100% natural, is a bonus.”
Q. How can we use healthier salts in our meals?
A. “I would replace normal table salt for a healthier salt. I am also a fan of using salts for curing meat or fish.”
Q. What tips do you have for choosing healthy salt?
A. “Do your research. Look at labels and if it’s processed, then avoid it.”
Cured Salmon Tartine Recipe
Makes: 10 portions
Cooking Time: 12 hours
- 1kg Salmon or trout cleaned and skinned
- 3 lemons
- 3 limes
- 3 oranges
- 1 cup of salt
- 1 cup of sugar
- 1tbs fennel seeds
- 1 bunch dill
- 1 bunch mint
- 1 avocado, sliced
- 1tbs sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1 Cucumber, sliced into ribbons
- 1kg Sourdough
- Chop mint and dill then using a micro plain grate lemon, orange and lime rind directly on the herbs chopping board then give a mix, Roll salmon in herb citrus mix covering the both sides.
- To make curing salt; in a container larger enough to fit the salmon mix salt, sugar, fennel seeds, Add herby salmon and coat in curing mix.
- Place a plate on top then weigh it down with a rock or weight (about 500g). This helps the flavour and salt penetrate the salmon resulting in a better cure. Place in the fridge for at least 12 hours.
- After 12 hours lightly was, pat dry and enjoy (the fish will last at least a week.
- To pickle cucumber, place a pan on a low heat then mix water, vinegar, sugar and a pinch of salt and warm until dissolved.
- Poor over cucumber slices and let sit for 5 minutes to tenderize.
- To plate layer avocado on toasted sour dough then top with sliced salmon and cucumber ribbons.