As San Diegans, we know a thing or two about salt. We taste it on our upper lips after a day at the beach, on the rims of our margaritas, and atop our flaky fish tacos. We feel it in the air on humid days and smell it as we drive up and down the coast. We crave it, and understandably so—salt is a necessity and is hands down the most important ingredient in the kitchen. It plays a vital role in the creation of flavorful food and in keeping our bodies running, helping to maintain blood pressure, hydration, and proper nutrition.
Salt (or saltiness) is one of the five basic tastes that stimulate and are perceived by our taste buds, alongside sweet, sour, bitter, and umami. Cooking is essentially the art of balancing these five tastes, with salt playing a crucial role. Salt minimizes bitterness and balances sweetness and acidity. It deepens aromas, making food more flavorful. It draws out moisture, transforms textures, preserves, and even brightens color.
Salt Roasting 101
Salt is (or should be) used in every cooking preparation, whether it be boiling, sautéing, or roasting. Most of these preparations call for a sprinkling, a pinch, a handful, or a few tablespoons of salt. Salt roasting ups the ante. Home cooks tend to be wary of salt and often underseason dishes, resulting in bland, sad meals. With salt roasting, a shallow bed of coarse-grain salt, such as kosher, is laid along the bottom of a baking vessel. Root vegetables, potatoes, and the like are nestled in the small crystals and popped into a preheated oven to roast. The bed of salt evenly conducts heat, insulates whatever is roasting, and seasons—a triple whammy. The amount of salt used will seem excessive; it might even scare you. Fear not. What’s left is a thing of beauty: perfectly seasoned, crispy-on-the-outside, creamy-on-the-inside goodness. We promise!
Spice It Up
Take it to the next level by adding hearty herbs like rosemary, thyme, or bay leaves and aromatics like garlic or ginger to your salt base to pack extra punch. Have fun with it! Mix and match to make your own special blend. When you are through roasting, don’t toss that salt. Use the leftover salt in a vinaigrette for your seasonal salad, to brine a roast, or in another round of salt-roasted veggies. Though salt may harden from its time in the oven, you can use the back of a spoon to break the salt into smaller granules then transfer to an airtight container. Some of the salt sticking to your pan? No big deal, it will quickly dissolve in warm water.
Worth Their Salt
Crackly, crusty skins and buttery-soft interiors make this cooking method worth its salt. Literally. Show off the unique cooking method by bringing your baking dish straight to the table. The contrast of roasted vegetables against the blanket of snowy white salt and herbs will turn heads, evoking oohs and ahhs. Dust off any excess salt sticking to your vegetables and dig in. Pair salt-roasted veggies with your favorite sauce or creamy dip, and voilà, you have the perfect side dish for your winter spread.
Five Kinds of Salt and How to Use Them
Salt-Roasted Potatoes with Herby Salsa Verde
Salt-Roasted Beets with Caraway-Chile Oil and Yogurt Dip
Salt-Roasted Carrots and Radishes with Harissa-Honey Glaze
Salt-Roasted Lemons with Rosemary and Thyme
