Try this blend on poached, grilled or baked fish, either before or after cooking. Use a light hand to avoid overwhelming delicate fish flavors.
As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.
- 1 tablespoon dried savory
- 1 tablespoon dried thyme
- 1 tablespoon dried fennel
- 1 tablespoon dried sage
- 1 tablespoon dried marjoram
- 1 tablespoon ground bay leaf
- 1½ teaspoons dried chives
- 1½ teaspoons dehydrated onion flakes
Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.
Click here for the original article, Hold the Salt.