Hold the Salt: Seafood Blend II

Substitute with a dash of herbs.

| February/March 1996

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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