Himalayan Pink Salt products from Himalayan Chef-Healthy eating.

In New York City in the heart of 

Gramercy Park I am at BLT prime and we 

are about to meet chef Dimitri who is 

going to be preparing some delicious 

dishes using Himalayan chef pink 

Himalayan sea salt blocks let's go see 

what he's gonna prepare for us in the 

kitchen I'm Dimitri petrikov here at BLT

Prime in New York City and today we're 

gonna grill on some pink Himalayan salt 

so a few days ago I got a care package 

from the Himalayan chef there's a big 

box of salt on different varieties of it 

obviously the block was the first thing 

I jumped on because it's so wow factor 

of it they also sent me a grinder that

we used to grate the salt on top a 

couple of shakers and a couple of 

different herbs mixed in with the salt 

the other thing that you have to keep in 

mind is when you heat the block you must 

start on low heat and heat it up for about 10 or 15 minutes on low and then crank it up to high we're making hanger steak today marinated in balsamic pomegranate and to start the 

marinade we're gonna chop up some 

shallots and some garlic

we're so dope a little olive oil 

the shallots and garlic and we just 

chopped they're gonna go right in let 

that cook for just a minute all right so as after we sweat the shallots and

garlic we're just a little bit we're 

gonna add some red wine vinegar some 

balsamic vinegar some fresh cranberries 

and a sprig of thyme 

I'm going to let that roll for about 

20-25 minutes so it reduces by about

half as the marinate is finishing we're 

gonna throw in the pomegranate seeds 

just so that they don't deteriorate 

right away 

they're gonna let that cool to room 

temperature gonna marinate the steak and 

we're gonna season the asparagus throw 

the asparagus the steak and the scallops onto the block so we're gonna make a dry rub for the asparagus it's going to be a little bit on the spicy side that's called a Cajun rub we're gonna leave the salt element out of it because we're 

cooking on Himalayan salt blocks so 

we're gonna use two different types of pepper some garlic powder oregano cumin 

seed and paprika so a little cayenne 

pepper garlic powder smoked paprika red pepper dried oregano and cumin seeds mix 

all the spices up and this is 

essentially gonna be the Cajun rub for the asparagus it's gonna do a little bit of olive oil 

on the asparagus to make that Cajun 

spice stick to that generously apply the rub that we made the more moisture you

have on the ingredient you're cooking on 

the block the saltier it'll be so we'll 

put some Himalayan black pepper on the 

scallops drizzle just a little bit of 

olive oil and we're ready to go on the block so we'll splash some water on the blocks make sure they're good to go once you hear that sizzle you know they are we'll 

start off with the hanger steak some of 

the asparagus and the scallops so we're gonna pull the asparagus the steak and the scallops off and we're ready to plate so about four to five minutes on either side will be a medium 

rare on the block 

and if the block is super hot it won't absorb a lot of salt so it's always nice 

to have a little bit on hand for a 

little finishing flavor prior prior to marinating the steak in the bag we reserved some of the sauce just for the finishing touch sprinkle of pomegranate seeds a sprig of thyme just a little bit of the greatest

Himalayan salt over the top they have it 

one of the benefits of Himalayan salt is 

its versatility so we used it as a hot 

presentation plate to cook our steaks 

asparagus and scallops on in this dish 

we're gonna use it as a cold

presentation plate for some tuna sashimi 

so we have some ahi tuna some daikon 

radish carrots scallions and we're gonna 

make a yuzu vinaigrette yuzu is a Japanese citron which is somewhere between a lemon and a tangerine we're gonna use that as the base for a vinaigrette a little bit a bit of sesame oil some mirin and sesame seeds we're gonna start off with some grated ginger ginger is easiest grated on the microplane because of the fibers inside of it they break up much easier when you grate it versus chopping it or dicing it 

so we're gonna dress the salad with the 

vinaigrette slice up the tuna and plate it on that lovely. Himalayan salt lock move the scallions the carrots and the daikon radish some of our vinaigrette we're gonna let that sit

just for five minutes for the flavors to 

incorporate as we cut the tuna we're gonna put a little bit of the salad on the bottom just to have a little bit of barrier between the tuna 

and the salt block itself because over 

time it tends to get a little bit salty so you want something to counteract that 

lay the tuna right on top some of the 

salad as a garnish and to finish it off 

one spoonful of the vinaigrette over the 

tuna and the vinaigrette will also help 

the salt absorb into the fish itself the 

salad on the bottom will keep it from 

being overly salty finish it off with a 

sprinkle of sesame seeds so the 

versatility of salt block is great 

obviously you could use it as a hot dish 

that we did for the steak and there's a 

cold presentation as well I wanted to do 

something a little bit more approachable 

that if you do have it at home you could 

do that with ease so iTune is very very 

popular among everybody you too can be replaced with lime if you can't find the juice in that and then this is a great centerpiece or a presentation piece if you're doing it at home if you're doing it with guests or a holiday party.

Something like that to put something 

like this on the table it's gonna have a 

WOW factor more than any other plate 

thank you very much for having me on the