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Article: SEA SALT AND BEET CURED SALMON

SEA SALT AND BEET CURED SALMON
beet cured salmon

SEA SALT AND BEET CURED SALMON

An easy recipe that uses one of the West Coast’s most revered ingredients, fresh salmon, with earthy beets and Vancouver Island Salt Sea Salt. The result is beautiful, intense, ruby-red gravlax that has hints of sweet earthiness from the beets and cider. The reward is a crowd pleasing appetizer for 4 – 6 people. Serve on a crostini with creme fraiche, ricotta or a nice brie, with sliced radish and cucumbers for crunch. You can also add this cured salmon to a creamy potato salad, pizza, pasta, and sushi rolls.
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PULLED PORK CARNITAS WITH PICKLED ONIONS
carnitas

PULLED PORK CARNITAS WITH PICKLED ONIONS

Cooked in the slow cooker for easy preparation, this tender and juicy pulled pork is served as tacos, but you can also add it to burritos, pizza, mac and cheese or pasta dishes. Of course it wouldn...

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Amp Up Your Fermentation Game with All Natural Nigari
nigari

Amp Up Your Fermentation Game with All Natural Nigari

  Seawater and the origins of lactic fermentation It's no coincidence that many lacto-fermentation recipes call for 2.5-3.5% salt concentration - the same range of salinity as the ocean. This is d...

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