More of my experiments with finishing salts… I think I may be obsessed. Ask me if I have made any holiday cookies yet. On second thought, don’t. I was very happy with how this came out. After I did the Porcini Salt, I started thinking about other things I could rehydrate & infuse with salt. Seaweed! My weird kid likes to snack on sheets of seaweed like you would roll sushi in- anyone else have a kid who does this? I was pretty sure if I steeped them in water they would rehydrate, which they did, but I was surprised that the water didn’t turn green. Now I get why food manufacturers use artificial colors; this is seaweed, I feel like it should be green. Not green, but definitely captured the essence of the seaweed flavor.
Sea-Weed Infused Finishing Salt
- 4 sheets of dried seaweed (nori)
- 1-1/2 C Kosher salt
- 4 C water
- Fold your seaweed and place it into a large (1 qt) glass measuring cup.
- Boil about 4 C of water (I like to use my electric kettle.)
- Steep seaweed sheets in water for about 30 mins.
- Remove the seaweed (it will look like cooked spinach at this point) and pour water into a medium saucepan.
- Bring to a boil, and simmer and reduce over medium-high heat. There will be about 1/4 C of concentrated seaweed-juice.
- When reduced, add 1 C of salt and stir until it absorbs all the liquid. If you still have puddles, you can add up to another 1 C of salt.
- Spread salt onto baking sheet and dry in a warm oven for about 2 hours, checking the progress & moving salt around every 30 mins or so.
- This salt would make a great compliment to any seafood dish; I think it would also be amazing sprinkled over popcorn.