
Pacific Northwest fish and seafood dry rub
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.
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp fresh thyme leaves
- 2 tbsp cane or brown sugar
- 2 tsp kosher salt (or 1 tsp smoked sea salt)
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp dried dill
- 1 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.
Notes
Use on: Salmon, halibut, tuna, shrimp, scallops (try plank-grilling them), tofu steaks, broccoli, mushrooms, or eggplant.
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
