Sea Salts of Hawai‘i was on TV recently. Kumu Ipolani Vaughan talked story about the functional and ceremonial use of salt in ancient Hawai‘i and Chef Beverly Gannon, one of the original Hawai‘i Regional Cuisine chefs made breakfast with the new Maui Onion Salt.
Maui onions are grown in the volcanic soil on the slopes of Mount Haleakala and are renowned for their distinctive sweet and mild taste.
Chef Gannon is the owner of three award winning restaurants on Maui, Hali’imaile General Store and Gannon’s & Joe’s.
Maui Onion Hawaiian Sea Salt Blend - 3.5 oz Tin
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Maui Onion Recipes
Beverly Gannon, one of the original Hawaii regional cuisine chefs, the grand dame of Hawaii's culinary world and owner of three award winning restaurants on Maui, Hali'imaile General Store, Gannon's & Joe's shared two of her favorite Maui Onion Salt recipes:
Bev Gannon Recipe I
Lemongrass gazpacho with chile crab
1 large onion
3 ribs of celery, coarsely chopped
1 cucumber, peeled, seeded & coarsely chopped
4 tomatoes, quartered
2 cups of loosely packed fresh cilantro
1 tablespoon finely chopped lemongrass
2 teaspoons freshly squeezed lemon juice
2 teaspoons sambal oelak
1 teaspoon freshly ground pepper
5 cups tomato juice
6 shiso leaves, finely julienned, for garnish
Maui onion salt to taste
1 pound blue crap or lump crab meat
2 tablespoons of mayonnaise
2 teaspoons of sambal oelek
2 teaspoons sesame seeds, toasted
2 teaspoons freshly squeezed lemon juice
1. To prepare the gazpacho, place the onions and the celery in a food processor and pulse to chop. Add the cucumbers and pulse again. Add the remaining ingredients except the tomato juice and shiso, and pulse until all the ingredients are finely chopped and well mixed. Add the tomato juice and pulse once or twice. Transfer to bowl, cover, and refrigerate until well chilled.
2. To prepare the crab, combine all the ingredients in a bowl and mix well. Chill until ready to serve.
3. To serve, ladle the gazpacho into a shallow bowl and top with a scoop of the crab. Garnish with Maui onion salt and shiso and serve.
Bev Gannon Recipe II
Lox, eggs and onions
Maui onion salt
Freshly ground pepper
1/4 cup heavy cream
4 tablespoons of butter
1 cup thinly sliced onion
1/2 pound cold-smoked salmon, julienned
1 tablespoon finely chopped fresh chives
1. To prepare the eggs, in a large mixing bowl, crack the eggs. Beat the eggs with a whisk. Season with salt and pepper. Add cream and mix well.
2. To prepare the ions, in a large nonstick sauté pan over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until the onions take on a caramel color, about 10-12 minutes. Add the eggs to the pan and with a rubber spatula stir together the eggs and onions until the eggs are loosely cooked. Add the salmon and cook until the eggs are just cooked through. Transfer to a serving dish. Sprinkle with chives and Maui onion salt and serve immediately.
Mashed Red-Curry Sweet Potatoes with Maui Onion Sea Salt
5-6 medium yams or sweet potatoes (about 3.5 pounds)
3/4 C. good quality canned coconut milk
1 T. Thai red-curry paste
1/4 C. maple syrup (plus more for topping)
4 T. unsalted butter, room temperature
1 tsp. Maui Onion Sea Salt (plus more for topping)
Bake unpeeled sweet potatoes (pricked all over with a fork) on a cookie sheet in 375 degree oven until done (about an hour).
Cool until able to be handled, then remove and discard skins and transfer cooked potato to a bowl. Mash with a potato masher until all lumps are removed. Bring coconut milk and curry paste to a simmer in a small saucepan and cook gently for a few minutes. Add to potatoes along with maple syrup, 2 T. butter, and 1 t. Maui Sea Salt.
Butter a six-cup gratin or baking dish. Spoon potato mixture into the dish and smooth the top. Drizzle a tablespoon or two of maple syrup over the dish, dot with the remaining 2 T. butter in small pieces and sprinkle about 1 1/2 to 2 tsps. Maui Sea Salt over all. Put dish under broiler for about 4-5 minutes, watching carefully to avoid burning. When top is browned, remove from oven and serve. (Serves 6-8 as side dish)
Warm Potato Salad with Sauteed Red Peppers and Maui Onion Sea Salt
6 small-to-medium red-skinned or yellow (Yukon) boiling potatoes
2 red peppers, seeded, cored and cut into strips
Olive oil for sauteing
3 cloves garlic, sliced on the diagonal
3 T. fresh lemon juice
1 T. Maui Onion Sea Salt
Boil peeled or unpeeled potatoes (your preference) until cooked through.
While potatoes are cooking, saute the red pepper slices and garlic slices in a couple of tablespoons of olive oil in a small saute pan. Cook slowly until soft but not browned.
Cut the warm, cooked potatoes into chunks. In a serving bowl, combine potatoes, peppers, garlic and olive oil. Add freshly ground black pepper to taste. Gently stir in fresh lemon juice and sprinkle Maui Onion Sea Salt over all. Serve warm. (Serves 4 to 6)
1 pound of fresh large shrimp, deveined and rinsed (can be made with shells on for more flavor, but messier to eat. If shells are removed, keep tails intact)
3 cloves garlic (finely chopped)
3 T. olive oil
1/4 C. fresh parsley, stems removed and chopped)
2-3 T. grated parmesan cheese
1/4 C. white wine
2 t. lemon juice
1 T. Maui Onion Sea Salt (divided)
Place shrimp in a large bowl and season with 1 t. Maui Onion Sea Salt, a few grinds of fresh black pepper, the chopped garlic, chopped parsley, and 1 T. of the olive oil. Mix thoroughly and refrigerate for at least an hour and up to three hours.
Heat the remaining 2 T. olive oil in a large skillet on medium high. Toss shrimp with parmesan cheese, drop into hot skillet and cook until barely done (when shrimp turn pink -- turning once -- and are starting to curl). Remove shrimp to serving platter. Add wine and lemon juice to skillet and boil a minute or two while scraping the pan to get up all the tasty bits. Pour pan liquid over shrimp and finish with about 2 tsps. Maui Onion Sea Salt sprinkled atop. Bring on the napkins! (Serves 4 as an appetizer; double the recipe for a main course.)
Ke Iki Street Shrimp, with Maui Onion Sea Salt
Coconut oil (or other high-quality nut or vegetable oil for frying).
2 T. Maui Onion Sea Salt (plus more for the finishing)
2 t. freshly ground black pepper
1/2 C. cornstarch
1 pound fresh large shrimp, peeled and deveined (tails left on and butterflied, if desired)
2 limes or lemons, cut into quarters
Mix Maui Onion Sea Salt, pepper and cornstarch in bowl or plastic bag. A few at a time, place cleaned and dried shrimp into bag and coat well, shaking off excess, and set aside.
Meanwhile, heat oil in skillet or wok until hot but not smoking. In small batches, fry shrimp, turning once, until they turn pink and begin to curl. Remove to serving platter as done, and cook the next batch.
When all the shrimp are cooked and plattered, sprinkle Maui Sea Salt over all, to taste.
Serve with lime or lemon wedges. (Serves four as an appetizer)
1.5 pounds mahi-mahi filets, cut into 2-inch pieces
1 large or extra-large egg
3 cloves of garlic
3/4 C. chopped Maui onion (or other sweet onion)
2 T. mayonnaise
1/3 C. finely ground dried bread crumbs
1 t. ground coriander
1 t. Maui Onion Sea Salt
3 T. olive oil (or coconut or other nut oil)
With motor running, drop garlic cloves into food processor and continue until garlic is finely chopped. Add onion and chop, then bread crumbs, mayonnaise, egg, and coriander and Maui Onion Sea Salt. Pulse processor until combined, then add the mahi-mahi pieces and pulse again until combined with other ingredients.
Form the fish mixture into small cakes (no larger than about two inches in diameter, for ease of handling and cooking). Place on waxed paper on cookie sheet, then refrigerate for at least a half hour.
Heat olive oil in skillet until moderately hot (but not smoking). Cook cakes, turning only once when browned on first side. Do not overcook. (May require cooking in two batches; if so, scrape out pan and add more oil for the second batch.)
Transfer cooked cakes to warmed platter, sprinkle with Maui Onion Sea Salt and cover loosely with foil until served.
Optional Topping for Mahi-Mahi Cakes
Scant one cup good quality mayonnaise, 1 tsp. Maui Onion Sea Salt, zest of one lemon, 2 T. fresh lemon juice. Pass in a separate bowl to put atop cakes. (Cakes and topping will serve four)
Baked Ahi with Fennel and Maui Onion Sea Salt
2 pounds ahi, cut into “steaks” about 3/4-inch thick
3 T. unsalted butter, cut into small pieces
4 scallions, finely chopped
1 bulb fresh fennel, cored and cut vertically into thin strips
Juice of two fresh lemons
Maui Onion Sea Salt, for finishing
Preheat oven to 375 degrees. Butter a shallow baking dish. Sprinkle the scallions over the bottom and place the ahi steaks on top of the scallions. Arrange the fennel strips over the ahi and dot with the butter. Grind about a half teaspoon of pepper over all.
Bake for 10 minutes, covered with loose foil. Remove after 10 minutes and baste the ahi with the cooking juices. Return to the oven about bake for another 7 or 8 minutes, or just until the fish barely cooked through. Place on warmed platter and generously sprinkle Maui Onion Sea Salt on the ahi, just before serving. (Serves 4)