Montreal Seasoned Salt Blend
By Nick IversonPublished on December 12, 2013
Time
9 minutes
Yield
Makes about 1/3 cup
Ingredients
¼ cup kosher salt 1 tablespoon pepper 2 teaspoons dried rosemary 1 teaspoon granulated garlic 1 teaspoon onion flakes1 teaspoon ground coriander 1 teaspoon caraway seeds ¼ teaspoon red pepper flakes
Before You Begin
Store the salt blend for up to six weeks.
Instructions
- Combine all ingredients in small bowl.
- On beef (either as a rub or after cooking) and on salmon or other oily fish.
suggested uses
Time
9 minutesYield
Makes about 1/3 cupIngredients
¼ cup kosher salt
1 tablespoon pepper
2 teaspoons dried rosemary
1 teaspoon granulated garlic
1 teaspoon onion flakes
1 teaspoon ground coriander
1 teaspoon caraway seeds
¼ teaspoon red pepper flakes
Ingredients
¼ cup kosher salt
1 tablespoon pepper
2 teaspoons dried rosemary
1 teaspoon granulated garlic
1 teaspoon onion flakes
1 teaspoon ground coriander
1 teaspoon caraway seeds
¼ teaspoon red pepper flakes
Ingredients
¼ cup kosher salt
1 tablespoon pepper
2 teaspoons dried rosemary
1 teaspoon granulated garlic
1 teaspoon onion flakes
1 teaspoon ground coriander
1 teaspoon caraway seeds
¼ teaspoon red pepper flakes
Why This Recipe Works
You can buy jars of Montreal steak seasoning at the grocery store, but they’re often dusty, harsh, and overly salty; we prefer to make our own. Salt and pepper are musts, and we chose kosher salt (for its larger grains) and freshly ground black pepper. Dried onion and garlic provide familiar flavor, and a touch of red pepper flakes brings the heat. Dried rosemary, ground coriander, and caraway seeds round out the mix. We like to season steaks with the blend before grilling them.
Before You Begin
Store the salt blend for up to six weeks.
Instructions
- Combine all ingredients in small bowl.
- On beef (either as a rub or after cooking) and on salmon or other oily fish.
suggested uses
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