I have a pantry full of dried herbs and spices, and certain dishes I make often I use the same spices but then my counter is cluttered with spice bottles and little room for much else. So I decided to premix the spices so they are ready at hand for quick dinners, dips, herbed bread, etc..
The first on is a take on a spice mixture I found at the supermarket spice isle. It is great on poultry, fish and shellfish. It does have some ingredients that are not readily available in most supermarkets (**), however, you can buy them on amazon. They can be used not only for this mixture, but in other mixtures or other dishes.
There will be a number of spice mixture recipes over the next month and a half, so keep your eyes open for them if you are interested in different ways to spice up your meals.
The other plus to this is, YOU control the salt and ingredients. If you have an herb garden in the summer, and have too much to use at once, dry them and use them in the mixtures.
Store in air tight container, zip lock bag with air removed, or in a vacuum sealed plastic bag.
Asian Style Salt Mixture
Makes approximately 1/2 – 2/3rds cup. Less if you omit the salt.
- 2 TBS Kosher Salt (optional – if on a low or no-salt diet)
- 1.5 tsp freeze dried ginger**
- 1 tsp powdered ginger (if you can not find the freeze-dried ginger, increase to 2 tsp)
- 2 TBS toasted sesame seeds
- ½ tsp sugar
- 2 TBS freeze-dried bell peppers**
- 1 TBS dried minced onion
- 1 tsp dried orange peel (or you can use fresh orange zest in the same amount)
- ½ TBS paprika
- 1 tsp fresh ground black pepper
- 1 tsp wasabi powder
- ½ tsp red pepper flakes
- ½ tsp soy sauce
- ½ tsp Sesame Oil
- In a small dry pan, heat over med-high heat, then add the sesame seeds. Stir often and don’t take your eyes off it. It can go from toasty brown to burnt in a second. It is done when they turn a golden brown.
- Remove the pan from the heat, and transfer the sesame seeds to small container to cool off.
- In the mean time, combine all the ingredients in a bowl and mix to combine.
- Add in the sesame seeds, soy sauce and sesame oil. Stir well to combine the wet and dry ingredients. Mash any clumps with the back of the spoon.
- Optional – you can put all in a food processor and blend to reduce the size of the chunks and further combine the flavors.
To use, sprinkle on fish, chicken, potatoes, add to a stir fry, sauces, or anything else that comes to mind.
To make a dip, mix about 1 TBS of the mixture with 1 cup sour cream. Let sit in the refrigerator 1 – 2 hours before serving.
I like using this to season rice. You can add it during the cooking process, or mix after the rice is done.
Another idea is to add some with extra virgin olive oil or butter over med heat, once the oil or butter is hot, toss with steamed or blanched vegetables.