Hawaii Red Salt
- 300g PET jar with spreader cap
- 500g Heat-sealed transparent flat cushion bag
- 1 Kg Transparent thermo-welded stand up bag
Hawaiian red salt compared to common white salt that is usually tasteless tastes similar to the taste of roasted nuts. Its use is mainly for the typical dishes of the Hawaiian tradition such as Kalua Pig and many other dishes of those areas. This unique Hawaiian red salt can be included in protein-rich dishes, such as roasted meat, grilled meat, etc. Red salt is very suitable for seasoning anonymous dishes; in fact, it manages to give the dish a pinch of extra flavor. For example mozzarella and tomato, zucchini and potatoes, grilled vegetables can be perfectly seasoned with this wonderful salt.
Due to its flavor it is particularly suitable to accompany verdure and grilled fish or roasted meat. The ideal is to use it on raw foods or at the end of cooking to be able to fully appreciate its flavor.
Sliced chicken with olives, cherry tomatoes and red salt from Hawaii
Preparation: 10 Minutes Servings: 4
Cooking: 20 Minutes Difficulty: Low
Sliced chicken with olives, cherry tomatoes and red salt from Hawaii: faster to do than to say!
Always looking for new flavors with which to liven up my dishes, this time I came across the RED SALT of HAWAII, and I decided to use it for this simple and quick chicken recipe.
What flavors can we expect to find in a dish flavored with Hawaiian red salt? Well, a slight ferrous scent, since this salt contains 5 times more iron than common salt, and a very intense taste of toasted almonds and walnuts, due to the presence of clay that also gives this particular color to the salt.
So, you just have to try it!
- 600 g Chicken breast
- 10 Cherry tomatoes
- 100 g Green olives (Pitted)
- 1 teaspoon Red salt
- 1 tablespoon Aromatic herbs (sage, rosemary, marjoram)
- 6 tablespoons Extra virgin olive oil
Clean the chicken breast by depriving it of fatty parts, cartilage and ossicles. Cut it into horizontal slices, as you do with the classic sliced beef.
Wash, dry and peel the cherry tomatoes, depriving them of seeds and vegetation water. Wash and dry the herbs, then finely chop them with a knife.
Heat the oil in a pan, add the aromatic herbs and chopped tomatoes.
Let the cherry tomatoes dry, then add the chicken breast cut into slices about 1 cm thick.
Season well and cook over medium low heat for about 10 minutes. Add the olives and the red salt, then cook, possibly adding 1/2 glass of warm water.
The images are inserted for illustrative purposes, the product may be subject to change depending on stock availability and the selected weight.
Store in a cool, dry place
Packaged product in a factory that also processes nuts and peanuts, mustard and other allergenic foods.