Welcome to The Salty Don
Please send us your favourite recipe.
Recipes and Serving Suggestions
What do you like salt on?
The Original Smoked recipe adds new dimensions to my favourites: french fries, tomatoes, pickled eggs, cucumber.
Do you like fish?
Try poaching a 1” thick salmon fillet for about 1 minute in your favourite poaching liquid. The result will be rare in the middle. Slice thinly on an angle and serve with Smoked Provence.
Lightly seared Ahi Tuna with Smoked Provence will impress even your Japanese friends.
A Balanced Meal
Smoke and Fire on green beans makes the taste buds dance, while Smoked Provence adds a certain elegance.
Try melting a little butter on a baked potato and sprinkle with Garlic Smoked. How the gods of BBQ intended!
Hollow the top of a fresh tomoto. Sprinkle a little Smoke and Fire and bake for 20 minutes at 375.
Other ideas
Original Recipe on the rim of your Bloody Mary or Caesar glass.
Garlic Smoked on your steak.
Zingy Lemon Pepper Chicken Salad
(serves 2 hungry bears)
1 tray of chicken tenders
enough mixed salad greens for 2 bears
1/3 small sweet red pepper, chopped
1/2” slice of Vidalia onion, chopped
1 tomato coarsely diced
1 avocado coarsely chopped
1 tbsp. Salty Don’s Lemon Pepper, freshly ground
1 small clove garlic, mashed
pinch of oregano and thyme
balsamic vinegar; olive oil
butter or more olive oil for searing the chicken
Dry chicken on paper towels and then rub in the freshly ground Lemon Pepper. Allow to sit for 15-20 minutes while you prepare the salad.
Make the salad dressing by mixing balsamic vinegar and olive oil together in 1:4 proportions. For every tbsp of vinegar, add 4 tbsp of oil. Mix in the garlic, oregano, thyme and a pinch of Lemon Pepper. Allow to sit.
Wash and pat the greens dry. In a large bowl, mix them with the red pepper, Vidalia onion, tomato and avocado. Toss thoroughly. Add some of the salad dressing so that everything is nicely coated. Place on plates.
Melt 1 tbsp butter or olive oil in a heavy skillet, pre-heated on high. Add the chicken tenders, Lemon Pepper side down, ensuring that you only have 1 layer in the skillet. Turn the heat down slightly and sear the chicken for 2 minutes. Turn and cook for an additional 2 minutes. Squeeze the juice of a lemon over the cooked meat and transfer to the top of the salad. Serve with crusty bread.
Gwen in Kanata, ON.
Mushroom Risotto
Ingredients
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz brown mushrooms, sliced
1 package of Smoked Risotto
150ml/5oz dry white wine
1.2 litres/5 cups hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based
saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
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