Wine Salt Recipes
Yay, you bought Wine Salt! Now what?
It can be intimidating to incorporate a new flavor element into your cooking, and I'm here to help. I have gathered some of my family’s favorite recipes to get you started using Wine Salt in your daily cooking. Keep an eye out here, and on my Instagram page for more recipes, helpful hints and other things I find interesting and fun.
A Couple of Our Favorite Wine Salt Recipes
More Favorable Recipes Coming Soon!
Rosé Wine Salt
Fresh Mango Salsa
1 fresh mango
¼ red bell pepper
¼ red onion
1 bunch parsley or cilantro
Juice of one lime
1 tsp. Dry Canyon Salt Co. Rosé Wine Salt
Finely chop mango, bell pepper, onion, jalapeño and parsley (or cilantro). Add all ingredients to a bowl and mix well. This salsa gets better as it sits a bit. You can make this hotter by adding more jalapeños or a habanero. Spoon over seared ahi, scallops, or grab a bag of chips and dig in!
Red Wine Salt
Salted Chocolate Caramels
One package of Werther’s soft caramels
½ cup dark chocolate chips ( I like dark chocolate best, if you like a lighter chocolate, use what you like)
Dry Canyon Salt Co. Red Wine Salt Blend
Place chocolate in a microwave safe container. I use a Pyrex measuring cup.
Melt chocolate in the microwave in short 10 - 15 second bursts, stirring frequently so it doesn’t scorch. This should take 1 ½ - 2 minutes.
Unwrap the caramels.
Once the chocolate is ready, stab a caramel with a toothpick and using the toothpick as a holder, dip the caramels into the chocolate. Tap off excess chocolate and place on a plate that you have covered with saran wrap. Pull out the toothpick and sprinkle Red Wine Salt over the covered caramel.
Repeat this process for all the caramels.
Once the chocolate dipped caramels have cooled, wrap them in wax paper.
These will last three or four days in a cute bowl on the counter, you can refrigerate them to make them last longer. My family usually eats them all on the first day, so this is just a working theory.
Rosé Wine Salt
Jam Glazed Pork Loin Roast
This is an easy way to prepare a very fancy looking dinner. I first created this dish for The Central Oregon Wine Growers Assoc. I served it with wild foraged mushroom risotto, but it’s great with mashed potatoes, polenta, or root vegetable gratin. You can use any flavor of jelly or jam, my favorite brand to use is Justy’s Jelly: Pineapple Jalapeno, but strawberry, blueberry, marmalade all work great. Cheers!
1 Pork Loin, trimmed
1 ½ tsp. Dry Canyon Salt Co. Rosé Wine Salt Blend
1 Tbsp. Oil
¼ Onion, small dice
1 Clove Garlic, minced
¼ c. Apple Cider Vinegar
3 Tbsp. Jam or Jelly
1 tsp. Stone Ground Mustard
1 Sprig Fresh Thyme
1 c. Broth, chicken or vegetable
- Preheat the oven to 325 degrees.
- Remove pork loin from packaging. Trim loin of silver skin and excess fat. Pat dry. Sprinkle Rosé Wine Salt over the loin and rub all over.
- In an oven safe pan, (cast iron works great for this, but use what you’ve got). Over medium high heat, sear pork loin on all sides, getting a good brown sear.
- Transfer the pan with seared loin in it to the hot oven and bake till the internal temperature of the meat reaches 165 degrees. This should take 30-40 minutes depending on how thick the loin is. Flip the loin over halfway through the baking process.
Once the loin reaches temp, remove the pan from the oven and place the loin on a cutting board and cover with aluminum foil topped with a clean kitchen towel to rest and stay warm.
- Place the pan back on the stove. Don’t clean the pan, you want all the good juices and bits to flavor the sauce.
- Over medium heat, add onion to the pan, stir till a bit soft (2-3 minutes) then add garlic and stir once or twice.
- Deglaze the pan with the apple cider vinegar. Stirring to get up all the tasty bits. Then add jam, mustard, thyme, and broth. Reduce the heat and simmer till the sauce reduces and thickens a bit, 10-12 minutes.
- Slice meat and arrange on a plate. Top with sauce.
- Serves four.
Grilled Citrus Margarita
3 Lemons - halved crosswise
3 Limes - halved crosswise
2 Oranges - halved crosswise
4oz Simple syrup
1 Tbsp. Dry Canyon Salt White Wine Blend
1/8 tsp. Cayenne Pepper
12 oz Silver tequila
Lime wedge for garnish
Light the grill! Grill halved citrus fruits over high heat, cut side down, until lightly charred, about 5 minutes.
Transfer to a plate and cool.
Juice the limes, lemons and oranges into separate cups, strain the seeds and pulp; you should get about 4oz juice each. This step can be done ahead of time, keep the juices in the fridge 1-2 days.
Mix Dry Canyon Salt White Wine Blend and cayenne pepper on a shallow plate. Using a lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses. Lightly coat the moistened rims with salt mix. Then fill each glass with ice.
In a pitcher, add the tequila, simple syrup and 3 oz each of the lime, lemon, and orange juices. Stir well and pour into prepared glasses. Garnish the margaritas with a lime wedge dipped into salt mix.
** To make the simple syrup, combine equal parts sugar and water in a pan and bring to a boil. Stir, simmering until the sugar melts. Remove from heat and allow it to cool. Can be kept in the fridge for up to one month
Dry Canyon Salt Red Wine Blend Arugula Salad
4 oz Fresh Arugula
¼ C. Olive oil
Juice of ½ lemon
¼ C. Fresh grated parmesan cheese
1 Tbsp. Dry Canyon Salt Red Wine Blend
1 Ground of fresh pepper
Fluff arugula in a large bowl. Pour olive oil and lemon juice over arugula and toss to coat.
I find using clean hands to do this works best.
Sprinkle over arugula, parmesan cheese, and Dry Canyon Salt Red Wine Blend. Toss gently.
Grilled Chicken and Eggplant Caprice
4 Boneless, skinless chicken thighs
2 Firm eggplant
2 C. Cherry tomatoes - halved
8 oz Mozzarella “pearls”
8-10 Fresh basil leaves - cut into strips
½ tsp garlic powder
3/4 C. Olive oil
Dry Canyon Salt White Wine Blend
Preheat the grill or BBQ to medium-high.
Pat the chicken thighs dry with a paper towel, then sprinkle with Dry Canyon Wine Salt White Blend.
Grill chicken until done. Check with a meat thermometer, chicken should be at 165 degrees. Carve the chicken thighs into bite-sized pieces and set aside.
While the chicken is grilling, prepare the eggplant by slicing off the top and bottom, and then slicing longways through the eggplant. You should get 3-4 “steaks” per eggplant. 6-8 total
In a small bowl, mix garlic powder and olive oil. Brush olive oil mix onto the cut sides of the eggplant sprinkle with Dry Canyon Salt White Wine Blend. Save the remaining oil for the tomatoes. Grill eggplant until you get nice sear marks on each side. 4-5 minutes aside.
In a bowl, combine tomatoes and mozzarella pearls. Drizzle remaining olive oil mixture over tomatoes and cheese, sprinkle with Dry Canyon Salt White Wine Blend and toss to coat.
How to assemble:
Lay all the grilled eggplant slices on a platter. Evenly distribute on top of eggplant; diced chicken, tomato and mozzarella. Sprinkle on basil and a drizzle of balsamic vinegar and a bit of pepper.
Grilled Avocado and Shrimp Salad
1 lb Raw Large Shrimp - deveined and shelled
1 Tbsp. Butter
3 tsp. Dry Canyon Salt White Wine Blend - divided
4 Medium-sized ripe avocado
½ C. Tomato - chopped
½ C. Cucumber - chopped
¼ C. Onion - chopped
¼ C. Cilantro - chopped
1 Jalapeno- finely diced
Juice of one lime
¼ C. Olive oil
2 C. Arugula
Serves 8 as a salad, 4 as an entree.
In a bowl, mix shrimp and 2 tsp. Dry Canyon Salt White Wine Blend.
In a hot pan melt butter and then add shrimp mix. Cook shrimp till just cooked through. ( The shrimp should curl into a “C”, not an “O”). Once cooked, roughly chop.
In a bowl, place shrimp, tomato, cucumber, onion, cilantro, jalapeno, lime juice, olive oil, 1 tsp. Dry Canyon Salt White Wine Blend. Mix well.
Cut avocados in half and take out the seed. Brush lightly with olive oil. Grill avocados cut side down on a hot grill 3-4 minutes. Remove from the grill and let cool. With a spoon, take the avocado out of its skin in one piece.
To assemble the salad. Place ¼ c. arugula on a plate, place grilled avocado on top of arugula, top avocado with a large scoop of shrimp mix. Enjoy!
Dry Canyon Fish Packets
4 Tilapia fillets (or other white fish, like snapper or cod)
3 Zucchini - sliced ¼” thick
¼ Medium onion - sliced ¼” thick
⅓ C. Cherry tomatoes - halved
2 Tbsp Butter
2 tsp. Dry Canyon White Wine Salt Blend
Preheat oven to 400 degrees
Layer on a sheet of aluminum foil, in order:
¼ of the Zucchini slices, ¼ of the sliced onion, ¼ of the sliced tomatoes, 1/2Tbsp. Butter.
Sprinkle ½ tsp. Dry Canyon White Wine Salt Blend over the top. Roll foil together to seal. You want to get a good seal so no steam escapes.
Repeat with the rest of the ingredients until you have four packets altogether.
Place packets on a baking sheet and bake, in the oven for 20-25 minutes. Adjust the cooking time for thick fish filets.
The packets will be very hot and steamy when you first take them out of the oven. Take care when opening them.
Finish with a squeeze of lemon.
This recipe can be halved or doubled or tripled depending on how many meals you need for your family.
The packets can be placed on a medium-hot BBQ and makes a fun camping meal.