Introduction: Seasoned Salt for Fish and Pastas While Camping
I like spices. Lots of them. But a staple in most pantries is Salt.
Salt is a universal spice and preservative, if you go camping, bring salt. Fishing? Salt. At a restaurant? There's ALWAYS salt.
But salt can be boring. So let's give it a boost!
Follow these instructions, and you'll create a spicy salt that will fit any fish dish, and works well on pastas.
It is after all, The noodle that makes the meal. With a clean spicy flavor, your noodles will stand alone.
Step 1: Yep. You Need Stuff.
Himalayan Salt (Coarse is best, but I had fine on hand.)
Weber's N'Oleans Cajun seasoning (On fish with a honey glaze... this stuff is great!)
Dill. I use dill a lot, a fine green seasoning that adds color to mashed potatoes, and a wonderful flavor too! the fresher it is, the better it tastes!
Measuring spoons. 1/4, 1/2,3/4, and 1 teaspoon measures are all you will need.
a desiccant packet. (I use the ones I get from spices, and they last a long time! it just helps keep the salt from clumping.)
A containment unit for the spiced salt. I used a container I bought salt in. Creative right?
Step 2: Measure, Measure, Measure.
1/4 teaspoon Garlic powder
about 1/8 teaspoon pepper (I just used about half the 1/4 teaspoon.)
1/2 teaspoon Dill (Why won't that photo stay flipped?)
3/4 teaspoon Cajun Seasoning (More = overwhelms the rest.)
3 teaspoons Himalayan salt. Again... coarse is better!
Step 3: Add Them to Your Container
I made this its own step because if you're making this as a gift, it looks nice layered.
But.... moving on.
Step 4: Shake!!
shake it until the spices are thoroughly distributed in the salt!
If you're going camping this can really simplify your kit, change the spices about and experiment because it will last a long time!
But this is by far, my favorite mix that I've come up with!
I hope you enjoy it!