Homemade Rib Rub and Salmon Seasoning

​Do you buy pre-seasoned or pre-cooked racks of ribs at the grocery store? Have you looked at the ingredient label on the package?  The seasonings and barbecue sauce are often loaded with gluten plus many non-pronounceable chemical ingredients, including MSG (a known neuro-toxin). The same is true for pre-seasoned salmon. YUCK!   

This recipe is the natural solution!  Try it on pork chops and baked potatoes, too.
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The ribs alone were worth the trip!

​​We all have my sister-in-law, Kate, to thank for this recipe.  She shared it with me when she made our extended family a fantastic rib dinner at her house in Quebec City, Canada.  We flew there to be all together from Wisconsin, Tennessee, and California. I brought the recipe home and found that it's great for seasoning salmon, too.

​Homemade Rib Rub & Salmon Seasoning

Mix up the ingredients and put them in a sealed container.  It can be applied to food both before and after cooking.  Use dried spices.

• 1/2 cup paprika
• 2 Tbsp sea salt
• 2 Tbsp chili powder
• 4 tsp garlic powder
• 2 tsp celery seeds

​Storing your spices:

​I keep my spice mixes in BPA free plastic containers with cute labels. However, if you prefer glass jars, these oval spice jars are very nice.

On the back of the container, I also apply a sticker with the recipe on it.  A little effort up front makes life easier down the line!  ;-)

​It's important to avoid farmed salmon. Consider it a junk food! 

​Farmed seafood is often contaminated and there are concerns about use of chemicals and antibiotics, genetic modification of the feed and of the fish, the presence of parasites and disease, and lowered nutritional quality. Salmon, shrimp, tilapia, and many other commercially important species are commonly farm-raised. 

When you have a choice, buy wild-caught salmon and seafood from clean, cold-water sources, which is much higher in nutrient quality.  My favorite is sockeye salmon.

Canned salmon is a great choice, too, when it's the "wild caught" variety.  
Wild Planet Wild Alaskan Pink Salmon is sustainably caught in the cold, clear Alaskan waters.   It's skinless and boneless, and is hand-filleted and cooked once in the can to retain the natural juices.  It's rich in Omega 3 oils and the perfect choice!

Source: The Nutrient Dense Eating Plan, by D. Margel, D.C.

​Baked Salmon on a Bed of Greens

It doesn't take much effort to make a simple, yet elegant meal at home.  

• Buy a nice piece of wild-caught salmon & season it with the homemade seasoning.
• Bake it @ 350 in a greased shallow pan for approx 15-20 minutes (until it flakes with a fork).  Enjoy!

​The sockeye salmon dinner salad in the photo above is paired with a piece of my flax foccacia bread (get the bread recipe here).

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