iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spicy Chicken Lettuce Wraps

Ingredients:
2 Tbsp. soy sauce
1 Tbsp. dark brown sugar
1 tsp. fish sauce
1 Tbsp. sambal oelek or Sriracha, plus more for serving
2 Tbsp. vegetable oil
3 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, finely chopped
1 lb. ground chicken
Kosher salt
Bibb lettuce leaves
lime wedges
and tender herbs (for serving)

Instructions:
Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.
Magic Crispy Chicken

Ingredients:
1 large egg yolk
3 Tbsp. plus 1/4 cup mayonnaise
1 Tbsp. plus 1/4 cup Dijon mustard
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 1/2 lb. skinless, boneless chicken breasts (about 2 large)
1/2 cup extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
1 Tbsp. honey
3 Tbsp. finely chopped chives
Pinch of cayenne pepper

Instructions:
Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside.
Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.
Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes. Let cool slightly.
Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to sauce.
Serve chicken with sauce alongside for dipping.
Grilled Chicken with Lemon and Thyme

Ingredients:
3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Instructions:
Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes.
Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
Chicken Under a Brick in a Hurry

Ingredients:
4 skin-on, boneless chicken thighs (about 1 1/3 lb.)
1 tsp. kosher salt, plus more
Freshly ground black pepper
5 Tbsp. extra-virgin olive oil, divided
1 oil-packed anchovy fillet, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped parsley
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
3 scallions
white and pale green parts only
thinly sliced

Instructions:
Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).
Chicken Thighs with Crunchy Summer Veg

Ingredients:
4 skin-on, bone-in chicken thighs (about 1 3/4 lb. total)
2 tsp. extra-virgin olive oil
Kosher salt
2 tsp. mustard seeds
1 tsp. fennel seeds
3 small cucumbers (such as Persian or kirby), cut into 1" pieces
1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 4" piece daikon, very thinly sliced
1 bunch red radishes, trimmed, very thinly sliced
1 bunch scallions, sliced 1/2" thick
3 Tbsp. (or more) red wine vinegar
Lightly crushed salted pita chips (for serving)

Instructions:
Heat a medium heavy skillet, preferably cast iron, over medium.
Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18–20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
Cut chicken off the bone, then slice crosswise into 1 1/2"–2" pieces.
Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.
Soy Sauce–Marinated Grilled Flank Steak and Scallions

Ingredients:
3 Tbsp. extra-virgin olive oil, divided, plus more for grill
1 1/2 lb. flank steak
Kosher salt, freshly ground pepper
1 bunch scallions, trimmed
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 Tbsp. light brown sugar
1 Tbsp. distilled white vinegar
1 Tbsp. Sriracha
2 tsp. toasted sesame oil
Toasted sesame seeds (for serving)

Instructions:
Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes.
Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.
Jalapeño-Marinated Grilled Pork Chops

Ingredients:
1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
4 bone-in pork rib chops (about 10 oz. each)
Kosher salt, freshly ground pepper
2 tsp. coriander seeds
1/4 cup apple cider vinegar
1 tsp. sugar
2 large jalapeños
1/4 medium white onion
very thinly sliced

Instructions:
Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.
Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.
Grilled Swordfish with Tomatoes and Oregano

Ingredients:
1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 (12-oz.) swordfish steaks, about 1" thick
Kosher salt, freshly ground pepper
1/4 cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
1/2 tsp. honey
2 large ripe heirloom tomatoes
halved
thickly sliced

Instructions:
Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
Grilled Shrimp with Turmeric Mojo Sauce

Ingredients:
6 garlic cloves, smashed
2 habanero chiles, seeds removed, chopped
1 (3") piece ginger, peeled, thinly sliced
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 Tbsp. sugar
2 tsp. unseasoned rice vinegar
1/2 tsp. ground turmeric
1/3 cup vegetable oil, plus more for grill
Kosher salt
1 1/2 lb. large shrimp, peeled, deveined
Cooked short-grain white rice (for serving; optional)
Flaky sea salt

Instructions:
Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified.
Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.
Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
Grilled Scallops with Nori, Ginger, and Lime

Ingredients:
1/3 cup mayonnaise
2 tsp. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 Tbsp. vegetable oil, plus more for grill
12 large dry sea scallops, side muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only, very thinly sliced
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
A spice mill; eight 8" wooden skewers
soaked at least 1 hour

Instructions:
Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
Grilled Salt-and-Pepper Black Bass with Curry Verde

Ingredients:
1 cup grapeseed or other neutral oil, divided, plus more for grill
1 Tbsp. vadouvan or other curry powder
1 green chile (such as serrano or jalapeño), finely chopped
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 1/2 cups finely chopped cilantro, plus 1 cup leaves with tender stems
3 Tbsp. fresh lime juice, divided
Kosher salt
2 (1 1/2–2-lb.) head-on black sea bass or other whole fish, cleaned
8 scallions, 4 whole, 4 very thinly sliced on a diagonal
Freshly ground black pepper
Lemon wedges (for serving)
Flaky sea salt

Instructions:
Prepare a grill for medium heat. Heat 1/2 cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.
Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside.
Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining 1/2 cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).
Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.
Finely chop grilled scallions and add to reserved curry verde.
Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl.
Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.
Garlicky Grilled Squid with Marinated Peppers

Ingredients:
1/3 cup coarsely chopped blanched hazelnuts or almonds, 2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, Kosher salt, 4 large red bell peppers, 2 Tbsp. sherry vinegar or red wine vinegar, 1 tsp. hot smoked Spanish paprika, 3 garlic cloves, divided, 1 1/2 lb. cleaned squid, bodies and tentacles separated, 1/2 small red onion, very thinly sliced, 1 cup mint leaves, torn if large, 1/2 lemon

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then crush nuts using the side of a chef’s knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes.
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10–20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45–60 seconds per side. Transfer to a clean large bowl and season with salt.
Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.
Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce

Ingredients:
4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup basil leaves
torn if large

Instructions:
Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6–8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
Clams with Spicy Tomato Broth and Garlic Mayo

Ingredients:
1/2 lemon
5 garlic cloves, 1 whole, 4 thinly sliced
1/2 cup mayonnaise
Kosher salt
1/4 cup plus 3 Tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
2 cups cherry tomatoes
1 cup dry white wine
36 littleneck clams, scrubbed
6 Tbsp. unsalted butter, cut into pieces
3 Tbsp. finely chopped chives
4 thick slices country-style bread

Instructions:
Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
Serve clams with toasted bread and reserved garlic mayo.
Tomato-Watermelon Salad with Turmeric Oil

Ingredients:
1/4 cup virgin coconut oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)
2 medium or 1 large heirloom tomato, cut into 1/2" pieces
8 oz. mild French feta, cut into 1/2" pieces
Flaky sea salt

Instructions:
Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.
Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.