Not your average table salt, this finishing blend pairs a heavy hit of dill with tart sumac, bright lemon, and a touch of garlic to deliver immediate acid, herb, and visual impact. Midnight Sun was built specifically to give your vegetables contrast and punch.
This is a finishing salt, a final touch. Sprinkle directly onto warm or raw dishes just before serving to preserve the dark color and keep the flavors sharp. Below are a few high-impact ways to use it to get you started.
| worth trying |
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Grilled Asparagus
Grill or roast asparagus spears until just tender with a light coat of olive oil. Skip salting during the cook. Instead, salt the spears with Midnight Sun immediately after pulling them off the heat. The garlic and dill bloom on contact with the warm oil without getting muted by the heat.
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Sliced Tomatoes with Radishes
Dust raw heirloom tomatoes or sliced radishes with some extra virgin olive oil and a dash of Midnight Sun to balance the acid and earth.
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Blistered Shishito Peppers or Snap Peas
Toss whole shishitos or sugar snap peas in a very hot cast-iron skillet with a splash of high-smoke-point oil until blistered and tender-crisp. Transfer immediately to a serving dish and top with a generous pinch of Midnight Sun. The sumac and lemon cut right through the charred oil.
High-heat searing brings out natural sweetness in quick-cooking greens, making them the perfect canvas for this bright, acidic garnish
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Cucumber & Greek Yogurt
Spread a thick layer of plain Greek yogurt across a plate. Top with thick-sliced, cold English cucumbers, a drizzle of extra virgin olive oil, and a dusting of Midnight Sun. The black flecks against the white yogurt make for a high-contrast presentation.
Midnight Sun's heavy dill and lemon profile naturally leans Mediterranean, working exceptionally well alongside cool, creamy bases.
