Ingredients: Salt, Black Pepper, Onion, Dill Seed, Coriander Seed, Dill Weed, Lemon Peel, Orange Peel, Paprika, Bell Pepper, Crushed Red Chili Pepper, Cumin Seed 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Chef's Recipe for Oregon Seed Salmon: Place whole salmon or trout on aluminum foil or parchment. Stuff fish with several pats of butter and place lemon or lime slices on top of fish. Sprinkle the seed crust into the cavity and over the entire fish. Close foil by crimping together and bake in 350 degree oven for 20 - 30 minutes (Until fish is done!). Garnish with butter and sweet red wine. Excellent with spring vegetables and rice. Sprinkle salmon with lime or lemon juice to 'brighten' the flavor of the entree.
Simple Grilling Tips: Seeded Salmon Rub over salmon filets or steaks and grill fish until done. (The seasoning is excellent on Trout, Coho, Char or Steelhead.)
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.