alive logo

Seedy Salt


    Seedy Salt


    Toss fresh greens with extra-virgin olive oil and lemon juice, and then finish with a few hefty pinches of Seedy Salt. It’s also great on avocado toasts, tomatoes, and roasted vegetables.


    Seedy Salt


    • 2 Tbsp (30 mL) sesame seeds
    • 1 tsp (5 mL) cumin seeds
    • 1/2 tsp (2 mL) caraway seeds
    • 1 Tbsp (15 mL) poppy seeds
    • 1 tsp (5 mL) mustard seeds
    • 1/2 Tbsp (7 mL) flake salt



    In small dry skillet over medium heat while shaking often, gently toast sesame, cumin, and caraway seeds until fragrant. In small bowl, combine toasted seeds with poppy and mustard seeds and flake salt.


    Like this recipe?

    This recipe is part of the Flavoured Salts collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.