Vancouver Island Sea Salt is sharing their classic sea salt infusion recipes adapted for the home kitchen so that we can all become our own #SaltBae!
This Gourmet Roasted Garlic Sea Salt is a great finishing salt that will surely enhance the depth and complexities of flavours in any meal. You can use bottled garlic puree or make your own by using a mortar and pestle or by grating garlic cloves using a fine microplane. Using minced and pureed garlic allows garlic juice and bits of garlic to permeate the salt flakes! Then, slow roasting at low temperature prevents the garlic from burning and allows the salt flakes to be infused with a bold, aromatic, garlicky flavour. It's such an easy and simple recipe but you'll for sure be wow-ing family and friends with this gourmet salt. Vancouver Island Sea Salt is such a perfect salt for these creative infusions because it is such a clean sea salt with its trace minerals still intact - it brings the fresh Canadian Pacific right to your table! We didn't think we could love this salt more, but garlic only makes it that much better!
Servings: 1 cup | Prep time: 15 minutes | Total time: 3 hours 45 minutes
2 tbsp minced garlic
- Set oven temperature to its lowest setting (Vancouver Island Sea Salt used 170F). Use convection function if available.
- Place the minced and pureed garlic (including garlic juices) together with the sea salt, stirring until everything is combined thoroughly. Spread the salt mixture evenly on a parchment lined baking tray or on a glass baking dish.
- Place the tray in the oven and bake for 30 minutes.
- Remove from the oven to stir the salt flakes, breaking up clumps that would have formed. Place back in the oven and bake for another 2 ½ to 3 hours, stirring and turning over the salt flakes every 30 minutes.
- Your roasted garlic sea salt is ready when garlic bits are golden brown and the salt flakes are dry (the less moisture, the longer the salt infusion will keep at room temperature).
- Store your finished salt in an airtight container. This will keep for at least a month at room temperature, longer if stored properly.
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
- Vancouver Island Sea Salt recommends using the best possible garlic products (i.e. organic bottled garlic, both pureed and minced, are surprisingly affordable and are the easiest to use in this recipe)
- If using raw garlic, remove the germ (the large green sprout found in the middle of the clove) if there’s any before proceeding to puree and mince. The puree yields “garlic juice” which coats the sea salt flakes, while the minced garlic provides a nice pop of garlic flavour to the finished salt.
- Roasting/baking your salt will evaporate moisture that’s found in a good quality all-natural sea salt. This will also make your salt crystals harder and the flavour (both garlic and saltiness) more intense so we recommend that you use the back of a wooden spoon to break up any clumping/large flakes, or use a spice grinder to create smaller flakes.
- If using a dehydrator, set the temperature to 105F for 4-6 hours or until completely dry.
- Perfect as a finishing salt for fresh-off-the-grill corn on the cob, grilled peppers and charred vegetables (e.g. eggplant and cauliflower), soups, roasted chicken, pan-fried pork chops, stir-fry dishes, bruschetta, seasoning for popcorn and roasted nuts, earthy flavours like mushrooms!