Lemon Herb Rub

A jar with a tight-fitting lid is good for mixing and storing rubs. Wet rubs, like this lemon-herb rub, should be refrigerated and will keep up to a week. Make sure to label and date the containers.

1 Tbsp. dried tarragon
1 Tbsp. lemon zest, freshly grated
4 dried bay leaves, crumbled
3 cloves garlic, minced
1½ tsp. sea salt
¾ tsp. pepper, freshly cracked
3 tsp. olive oil

In a small bowl, mix all ingredients. This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).

Makes 12 tsp.