Hold the Salt: Seafood Blend I

Substitute with a dash of herbs.


| February/March 1996


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.







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