Spice rubs, often called “dry rubs,” are carefully crafted spice blends that are used to season meat, poultry and fish in lieu of a wet marinade or grilling sauce.
Simply coat your protein of choice with the rub, and allow it to marinate so the flavors can be absorbed.
Our weekend recipe is an Indian spice rub that’s ideal for a sustainable fish like Alaska salmon. It starts with garam masala, an aromatic blend of coriander, black pepper, cumin, cardamom and cinnamon. Commercial blends are available in the spice aisle of your local supermarket, natural and organic food store, or Indian market.
Taj Rub
1 tablespoon garam masala
1 to 2 teaspoons packed brown sugar, to taste
1 teaspoon coarse kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
Blend all ingredients. Rub 1/2 to 1 teaspoon (per portion) onto fish.
Suggested Reading
- Budget-Friendly Seafood Solutions
- Add Omega-3 Power to Your Organic Kitchen
- Fatty Fish May Lower Kidney Cancer Risk
- Your Organic Diet: Improve Heart Health with Omega-3 Fatty Acids
Recipe and photo courtesy of the Alaska Seafood Marketing Institute
Tags: barbecue, grilling, Organic Food, recipes, salmon, spices, sustainable fish
[...] usually apply a dry rub, such as Friday’s recipe for Taj Rub. The grill can take it from [...]
[...] fillets or seafood lightly with an herb blend, such as Taj Rub, or simply use salt and pepper. Go easy, as you don’t want to overpower the flavor imbued by [...]
[...] Taj Rub « OrganicAuthority.com – Organic Blog [...]