A subtle and smouldering blend of thyme and Spanish smoked paprika. Lightly grill salmon fillets to perfection with a caramelised layer of rub. Also great on roast vegetables.
Freshly ground and batch-blended in New Zealand from the highest quality local and imported ingredients: Natural Coconut Sugar, Spanish Smoked Paprika, Organic NZ Kosher Sea Salt, Cracked Black Pepper and Rubbed Thyme.
• No artificial colours or flavours
• No preservatives
• No MSG
• All vegan ingredients
ALLERGEN NOTE: Some ingredients are packed in premises that also handle oats, gluten, soy milk, sesame seeds and tree nuts.
Although the pack states that this rub is great with a variety of foods - fish or roast vegetables - I wanted to try it with fresh barbecued salmon as the idea of a caramelised outer layer appealed to me. Salmon skin is something I usually find a bit slimy, so the idea of a product that would make it crisp interested me. My cousins have a purpose-built barbecue at their bach - the perfect way to cook fresh fish - so we decided to try out the Smoky Salmon Herb+Spice rub.
We followed the instructions exactly as indicated on the packet. Olive oil was added - and then a sprinkle of the herb and spice mix on both sides, rubbed in well. It smelled divine; I was tempted to taste it but thought it better not to while the fish was still raw, so confined myself to enjoying the aroma. It was sweet and spicy, not at all fishy, and led us to believe that the finished product would be delicious. We planned to serve it with fresh courgettes, asparagus, and mashed kumara. Plain natural vegetables without any adornment - we wanted the flavour of the salmon to dominate!
As the fish cooked, the outside turned a deep caramel brown. We kept the heat quite low so that the fillets would cook right through without burning, but it was still tempting to spear a morsel to taste while the cooking was proceeding! My cousin's husband, who was in charge of the barbecue, delegated us to pick some fresh coriander to put on top; this was the only additive we used apart from the rub itself.
Once it was served and we all took our first taste, there were smiles all round. Despite the strong aroma when the packet was first opened, and the occasional wafts of sweet spice during the cooking process, there was no noticeable effect when we actually bit into the fish. It just tasted of salmon - perfectly cooked, strong in flavour, but with no intrusive extras. Apparently, the rub had merged completely with the fish, enhancing it but not changing it. What we were eating was simply flavoursome, perfectly prepared fish.
I think it is a strength of this product that it does not seek to change the food it is added to. Rather, it enhances what is already there to bring out the natural flavour and colour. We were not sure what proportions it should be used in - the packet said that it served four, but we did not know what amount of food each portion should be! We erred on the generous side; I had brought 200g of salmon per person, which may seem like a lot, but hey, we love our fish! This amount - the contents of one packet of rub to 800g of fish - seemed to be about right. I look forward to serving it with roast vegetables at some stage; certainly, the kumara went well with the smoky flavour. Another one to add to the store cupboard!
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