Salmon Spice Rub (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 tablespoons coriander seeds 3 tablespoons dried dill 1 tablespoon dried oregano 1 tablespoon kosher salt 1 1/2 teaspoons celery seeds 1 1/2 bay leaves

Instructions

Toast coriander in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade or two darker, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder. Makes about 1/2 cup

Serving Size

makes 1/2 cup

Notes

Exotic ingredients for an exotic taste

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• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .