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Reel It In Spice Set

4 Seasonings for Seafood

Reel It In 4 Jar Spice Set
Reel It In 4 Jar Spice Set
Reel It In 4 Jar Spice Set
Reel It In 4 Jar Spice Set
Reel It In Spice Set  
$29.99
 

Reel It In Spice Set - $29.99


Details

You won't need to fish for compliments when you cook with these spices. Use California Citrus Rub to add bright, zesty flavor to marinades or glazes for shrimp. Add Capitol Hill Seasoning to a seafood salad or melted butter for crab legs. You'll be hooked on these flavors for fish and shellfish, whether you're pan-frying, grilling, or baking.

This spice set contains the following products in medium glass jars:

  • California Citrus Rub
  • Capitol Hill Seasoning
  • Nantucket Herb & Citrus Rub
  • Pearl St. Plank Salmon Rub

Ingredients

California Citrus Rub: Black pepper, lemon peel, orange peel, garlic, white sugar, crushed red pepper, citric acid, parsley

Capitol Hill Seasoning: Shallots, salt, pepper, dill weed, parsley, chives

Nantucket Herb & Citrus Rub: Dry grey sea salt, granulated garlic, ground rosemary, orange peel, lemon peel, black pepper, lemon verbena, parsley

Pearl St. Plank Salmon Rub: Maple sugar, smoked Spanish sweet paprika, salt, chiles, garlic, yellow mustard powder

Reel It In Spice Set Recipe

INGREDIENTS:

1 Cedar Grilling Plank
1 lb. skin-on salmon fillet
1 Tbsp. olive oil
1 Tbsp. Pearl St. Plank Salmon Rub

DIRECTIONS:

Soak the cedar plank for at least 1 hour (the longer the better; 4+ hours is ideal). Rub salmon with olive oil and sprinkle generously with Pearl Street Plank Rub. Cover and let salmon marinate in the refrigerator for 30 min. While salmon marinates, preheat grill to a medium-high heat with coals banked to one side. If using a gas grill, heat to about 375 degrees using burners on one side. Warm the plank for 3 min. on each side over semi-indirect heat (half over the heat source and half off) until it begins to steam and crackle. Place salmon fillet skin-side down on the plank and cook with the grill lid closed (time may vary depending on thickness). While cooking, you want the board to produce a little bit of smoke and blacken slightly on the bottom, but not fully char or ignite, so move the board toward or away from the heat source as needed. Cook for about 30 min., depending on fillet thickness, or until internal temperature reaches 135 degrees. Remove from grill, let rest for 5 min., and serve hot.

YIELD: 3 to 4 servings


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