General Pacific Northwest fish and seafood dry rub By Jennifer Danter Published: December 2, 2022 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Pacific Northwest fish and seafood dry rub Jennifer Danter Sweet and full-flavoured with a hint of smoke and dill—this is a Pacific Northwest classic. An excellent rub for fish and seafood. Make double, so you don’t run out. Makes ½ cup. No ratings yet Print Recipe Pin Recipe Course Main CourseCuisine American, Seafood Ingredients 1 tbsp coriander seeds1 tbsp fennel seeds1 tbsp fresh thyme leaves2 tbsp cane or brown sugar2 tsp kosher salt (or 1 tsp smoked sea salt)2 tsp onion powder2 tsp smoked paprika2 tsp dried dill1 tsp garlic powder Instructions Dry-toast coriander and fennel seeds in medium saucepan over medium heat, occasionally stirring, until fragrant, about 3 minutes. Cool slightly. Tip mixture into a blender or spice grinder with thyme; coarsely grind.Place in a glass jar and stir in remaining ingredients. Store in a cool dark place for up to 1 month. NotesUse on: Salmon, halibut, tuna, shrimp, scallops (try plank-grilling them), tofu steaks, broccoli, mushrooms, or eggplant. Keyword Barbecue, dry rub, seafood Tried this recipe?Let us know how it was! This recipe was first published in the May 2021 issue of Cottage Life magazine. Featured Video Related Story Make-ahead Mexican-inspired Polenta Lasagna recipe Related Story Who says potatoes are boring? Two ways to make potato puffs Related Story Roasted fall veggies Related Articles Transport Canada seeks public feedback as it considers tightening restrictions on floating... accommodations General What Cottage Life staff have on their 2023 holiday wishlist this year General Driver narrowly escapes after dump truck crashes into icy pond near Calabogie, Ont. General 17 stocking stuffers that will actually fit in a stocking General
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