Mother Earth Living

Hold the Salt: Seafood Blend II

Substitute with a dash of herbs.
By Erica Levy Klein
February/March 1996

Flavor at a shake (clockwise from top left): Seafood Blend II, Vegetable Blend, and Meat Blend II are three ways to offer your taste buds something besides salt.


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This unusual combination adds complexity to seafood dishes. 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.

  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons dried dill weed
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder

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.








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