Falksalt Citron on Roasted Pompano

On to our next exciting item in our fall MARY’s secret ingredients box, Falksalt Citron Sea Salt. This stuff is AWESOME!!! You can use it on anything – vegetables, fish, chicken and even chocolate! Or as my sister-in-law Pat said, “Did you just stick your finger in there and taste it plain? It’s wonderful!!”

This salt is from the Mediterranean Sea and harvested in Cypress but the company is located in Sweden, with 180 years of experience in trading salt. They produce many flavors of salt so you really should check out their site. As the site says, your pepper will be jealous. And, if you use this discount code, MSI-FALKSALT, you’ll get 20% off your next order because you are in the LOVE/MSI family. You are in the know!

Using these salts, and particularly this citron flavor is just an easy, awesome way to liven up any dish and go from ordinary to sublime with just a sprinkling!

Zucchini ready to roast with Falksalt Citron, olive oil and pepper.

Here it is on zucchini, ready to roast at 425 degrees for 10 – 15 minutes. Delish!!

And then this method works with any fish you’ve got, whether it’s a whole fish or fillets.

So get cooking and get ready for lots of compliments!

FALKSALT CITRON ON ROASTED POMPANO – serves 2

Olive oil
Falksalt – Citron
Fresh ground pepper
One whole pompano, cleaned
Fresh thyme sprigs

Preheat oven to 425 degrees. Lightly slick a rimmed baking sheet with a thin film of olive oil. Sprinkle Citron Falksalt on the pan in the area that your fish will take up. Place the fish on top of the salted area. Rub some olive oil inside the fish cavity. Place in the thyme sprigs. Slick the top of the fish with some olive oil and very lightly sprinkle more Citron Falksalt and fresh ground pepper on top. Place in the oven on the top shelf and roast for 10 minutes per inch of thickness of your fish. Serve with LOVE and enjoy!

Same method here on fillets of flounder, but since the fish is thinner, do not salt the top. Only use the salt on the bottom.