Father’s Day BBQs Gets Tasty with Great Recipes, Superb Food + LoSalt!

Summer is HERE! School is out for most — if not everyone and it’s time to get summer fun into gear. That means that food is on the “fun” menu and what you are cooking at home. Summer events need to be safe and healthy. Healthy is pretty key because the last thing you want to do during the summer is be ill or in poor health due to what you are eating. Safe food practices are always mandatory during the summer due to heat and humidity. You know about those things– but what about reducing your salt intake? One of the major foods people need to watch out for is SALT intake. If you splurge and slam down a bag of chips or movie popcorn, that’s a huge amount of salt you are taking in. The point is to eat more natural foods and less processed foods


“Americans love salty foods and they often reject foods with less sodium. Research has shown that consumers can taste a sodium reduction in a recipe as small as 8 percent. LoSalt is a reduced sodium product, not a salt substitute,” said Jo-Ann Heslin, registered dietician and nutritionist and author of 29 consumer wellness and nutrition books. “It offers a positive step toward helping consumers lower the sodium value of recipes without losing taste.”

Danielle Marullo

Danielle Marullo, Assistant General Manager of The Todd English Food Hall in New York’s famed Plaza Hotel and blogger behind Got Room For More, has created tasty, grilling recipes that utilize LoSalt.
As LoSalt is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, one teaspoon of LoSalt is used, she found it easy to incorporate into her recipes. “Best of all, LoSalt tastes just like regular salt,” Marullo said.

Marullo has most recently appeared on Anderson Cooper Live!, where she was the winner of the “Chopped Challenge” moderated by Food Network’s Ted Allen, based on the popular “Chopped!” television show.

Don’t sacrifice any salty taste, and head to the barbeque with Marullo’s fabulous recipes to change up your grilling style this season.

Lamb Burgers with Bacon Tomato Jam, Goat Cheese and Fennel Mint Slaw


Burgers: Makes 4 Burgers


1½ pounds ground lamb (sometimes I mix 1 pound lamb and ½ pound of ground chuck for extra flavor)
½ teaspoon minced garlic
⅓ teaspoon dried oregano
LoSalt and pepper
4 burger buns- preferably ciabatta rolls (scooped out so there isn’t too much bread)
Bacon tomato jam
Fennel Mint Slaw
4 ounces creamy goat cheese


1. Preheat your outdoor barbeque, indoor grill pan or George Forman grill.

2. Using your hands, mix together the ground meat with the garlic and oregano. Make 4 equal-sized burger patties that are about ¾ to 1-inch thick. Sprinkle both sides with LoSalt and pepper.

3. Grill the burgers for above 5-6 minutes on each side or until they are just slightly pink inside (or however you like them!). While the burgers are grilling, spread a little butter on the inside of the burger buns and place them on the grill as well. Get the buns nice and toasty on all sides.

4. Spread about 1 tablespoon of the Bacon Tomato Jam on the inside of each bun half.

5. When the burgers are cooked, place the burgers on the jam coated buns and top each one with about 1 ounce of goat cheese. Top the goat cheese with a nice little mound of the Fennel Mint Slaw and place the top of the bun on top.

Bacon Tomato Jam


⅓ pound of raw bacon diced into small pieces
2½ cups ripe tomatoes -diced small (about 5 medium tomatoes)
½ large vidalia onion – diced small
¾ cup dark brown sugar
2 tablespoons apple cider vinegar
½ teaspoon LoSalt (or more..taste it)
⅛ teaspoon black pepper


1. Cook the bacon in a deep skillet or medium saucepan until it is crispy and brown. Using a slotted spoon remove the bacon, drain it on paper towels and set it aside. Reserve about 1½ tablespoons of the bacon fat in the pan.
2. Put the pan with the bacon fat on low-medium heat on the stove. Add the onion, tomatoes, brown sugar, vinegar, LoSalt and pepper. Bring to a boil, stirring often.
3. Add the bacon back to the pan with the tomato mixture.
4. Simmer stirring with a wooden spoon pretty frequently (making sure it doesn’t burn) until it starts to thicken and the onions get soft and caramelized. You will cook it for about 30 to 40 minutes or until most of the water evaporates and you are left with a thick jammy texture.
5. Put in mason jars or a bowl and refrigerate.

Fennel Mint Slaw


1 large fennel bulb
2-3 tablespoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon whole grain mustard
½ teaspoon LoSalt
1½ to 2 tablespoons fresh mint chopped fine
2 teaspoons shallot minced (or red or white onion)


1. Using a knife or a mandolin, shave or thinly slice the fennel into ⅛-inch slices starting from the bottom of the bulb. Do not use the green, “hair” or “fronds” at the top of the fennel bulb. Fennel has this great anise flavor and its texture is like celery meets an onion.
2. In a small bowl whisk together the olive oil, lemon juice, honey, whole grain mustard, LoSalt, pepper and shallot.
3. Toss the fresh mint with the fennel in a big bowl.
4. Toss the fennel with the dressing and then cover the bowl with plastic wrap and let it sit in the fridge for at least an hour or overnight so the fennel can really marinate in the flavors.

Bar-Brew-Q Steak


Coffee Spice Rub


1½ pounds sirloin steak (or flank steak)
½ cup of roasted coffee beans
1 tablespoon paprika
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon mustard powder
1 teaspoon black ground pepper
1½ teaspoons LoSalt
½ teaspoon whole coriander seeds
½ teaspoon dried oregano
2 tablespoons dark brown sugar


1. Place all spice rub ingredients in a food processor and pulse until the coffee beans are finely ground and the spices are fully incorporated.

2. Measure out ¼ cup of the spice rub and set it aside in a bowl.

3. Massage the remaining contents of the spice rub all over the steak (both sides). You want to make sure it is fully covered for maximum flavor!

4. Cover the steak with plastic wrap and place in the fridge for a few hours, or even overnight (I let mine marinate in the rub for about four hours). This will let the flavors soak into the meat.

5. Heat up a grill pan or outdoor grill on medium heat.

6. Brush a small amount of the BBQ sauce (recipe below) onto both sides of the steak.

7. Grill the steak on both sides to your preferred temperature. I prefer it medium rare-medium.

8. Let the steak rest for 10 minutes so it retains its juices.

9. Slice the steak into thin slices.

10. Serve with the coffee honey BBQ sauce. I served mine with grilled veggies, garlic bread and roasted potatoes.

Coffee Honey BBQ Sauce


3 shallots minced
1½ tablespoons olive oil
¾ cup water
¼ cup of the dry rub (see above)
1 teaspoon minced garlic
1 teaspoon Sriracha (optional for a little extra heat)
2 tablespoons dark brown sugar
½ cup ketchup
4 teaspoons Worcestershire
1 tablespoon plus 1 teaspoon honey


1. In a medium saucepan place the olive oil and shallot on medium/low heat. Cook the shallots until they start to get translucent and soft and have a wonderful aroma.

2. Pour the water in and stir.

3. Pour in all of the remaining ingredients and bring to a simmer.

4. Let the mixture simmer and reduce down until it is a thick BBQ sauce-like consistency. Make sure you are stirring occasionally so the sauce doesn’t burn.

5. When the mixture thickens remove it from the stove and strain it so there are no chunks of onion or large coffee grounds in it. You want it to be completely smooth throughout.

6. Allow to cool in the refrigerator.

Grilled Salmon Sandwiches with Sherry Tarragon Mayo, Shaved Carrots, Cucumber and Creamy Avocado


Salmon Sandwiches: Makes 2 Sandwiches


Sherry Tarragon Mayo
Ciabatta bread or baguettes (toasted)
2 raw salmon filets (about .3 pounds per sandwich)
¼ cup soy sauce (low sodium)
1 teaspoon honey
¼ teaspoon Sriracha hot sauce
LoSalt and pepper
1½ teaspoons extra virgin olive oil
Grated carrots (I used a peeler to grate them)
Thinly sliced cucumber
Sliced ripe avocado


1. Mix the soy sauce, honey, Sriracha and olive oil together in a bowl.

2. Place the Salmon filets in a large Ziploc bag and pour the soy sauce mixture in. Gently shake the bag and get the salmon completely covered in the mixture. Set in the fridge for 10 to15 minutes to marinate.

3. Heat your grill pan or outdoor grill on medium/low heat.

4. When the pan is hot, spray it with nonstick cooking spray and place the salmon filets on the pan.

5. Grill the salmon for about 4 to 5 minutes on each side or until it is cooked all the way through. During the cooking process pour any extra marinade over the top.

6. Spread a few tablespoons (or as much as you like) of the Sherry Tarragon Mayo onto the bread slices.

7. Next, top the bottom slice of bread with the grated carrots and sliced avocado. Sprinkle a little LoSalt and pepper on the avocado.

8. Place the salmon filet on the sandwich next and then top with the cucumber slices. I put mayo on both slices of bread so that it holds everything together.

Sherry Tarragon Mayo: Makes about ⅓ cup of mayo (enough for 3 to 4 Salmon Sandwiches)


⅛ cup Hellmann’s light mayo
1 medium shallot
½ teaspoon fresh tarragon leaves (chopped)
1 small garlic clove
2½ teaspoons cooking sherry (you can get it in the grocery store)
1½ teaspoons fresh lemon juice
Dash of black pepper
Pinch of LoSalt
¼ teaspoon white sugar


1. Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are chopped finely and everything is combined.

2. I like to put the mayo in the fridge for at least 20 minutes or so, so the flavors really come together.

Thank you to Danielle Marullo for these terrific recipes. These recipes could feature other meats as well – particularly the steak bbq sauce recipe. Get creative!! Be Healthy!

To learn more about why reducing sodium is an important health issue and for additional LoSalt recipes, visit www.losalt.com.

To learn more about Danielle Marullo, visit gotroomformore.com.

LoSalt® is the U.K.’s leading healthy, low-sodium alternative to salt sold worldwide and in more than 4,500 stores in the U.S., including national chains such as Kroger, Whole Foods Market and Safeway as well as natural food stores and independents.
LoSalt has 66 percent less sodium that regular table, sea and rock salts, but tastes just like regular salt. A great source of potassium, LoSalt is a natural product. It is a product of Klinge Foods Ltd., based in East Kilbride, Scotland just south of Glasgow. For more information, please visit their website http://www.losalt.com/us,
become a fan at https://www.facebook.com/losalt
and follow them at https://twitter.com/LoSaltUS.

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