Salt is a gustatory delight, not just a nutritional necessity. Whether in cookbooks, celebrity chef demonstrations, The Food Channel or websites, or sharing favorite recipes, most of the items contain salt.
For several years, the “buzz” about salt centered on the varying flavor subtleties of a wide variety of “finishing salts.”
The “new thing” is “Mediterranean salt roasting.” Salt roasting combines the nutritional benefits of gentle steaming with the flavor-generating properties of roasting. When the food is encrusted in salt, the salt fuses together to form an almost impenetrable barrier sealing in moisture and flavor. In addition, the contact of the food with the fused salt ensures a dry heat roasting on the surface, in much the same way as conventional roasting, except that the flavor is completely sealed in the salt casing. The salt never penetrates into the food itself. The salt roasting method ends up being a perfect hybrid of steaming and roasting with the added benefit of ensuring zero loss of aroma and flavor.
For more details and selected recipes