5 Ways You Might Not Be Using Your Salt -- and Why You Should Start

This article is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients. This month we're talking salt.

Today: If your salt intake is limited to a few taps from the dining room shaker, you might be missing out on its full potential -- here are 5 unexpected ways to use it.

Salt is one of our closest friends in the kitchen -- it makes our food taste more complex, more like itself. And because it does, we don't think twice about adding it to our pasta water, vegetables, or polenta. But there are so many more places we can be putting it to work. Here are 5 of our favorites -- if you haven't been doing these all along, we suggest you start now. 

1. Salt your shakes and smoothies. 

Take a cue from this avocado shake and balance the sweetness of your blended drinks with a generous pinch of salt. Want a boozier option? Go for this genius Grasshopper.

2. Shower your sweets.

Reach for your finishing salt -- we're talking big, delicate flakes -- and sprinkle some on your next batch of brownies, cookies, caramels, or anything that could benefit from a little pep. If you're unsure, try one first -- just call it a cook's treat. 

3. Blanket your fish. 

Baking whole fish in salt is a great way to season as you cook. Hint: You can use a similar, if adapted, method for your potatoes. 

4. Make a confit or a dry-brine.

Salt can play a huge role in your food before you even begin to cook. Dry-brine your poultry and pork, or salt duck legs as the first step of a confit. Your next meal will thank you. 

5. Step up your hot chocolate.

Hot chocolate benefits from salt the same way your brownies do -- the rich, velvety drink is just asking to be woken up. Next time you make a cup, sprinkle a small pinch of flaky salt over the top and taste the flavors as they open up.

This article was brought to you by Electrolux, who's all about great taste and the appliances to help you make beautiful meals in your own kitchen. Learn more here.