Yield: 6 Servings
|1½ pounds||Salmon Fillet|
|1 teaspoon||Cajun/Creole Seasoning|
|½ teaspoon||Italian Herb Seasoning|
|½ teaspoon||Brown Sugar|
|¼ teaspoon||Pumpkin Pie Spice|
Rinse fish and pat dry. In small bowl, combine remaining ingredients. Place fish, skin-side down, on rack of foil-lined broiler pan. Rub seasonings over top of fish. Broil 6 inches from heat source for 8 to 10 minutes (10 minutes per inch of thickness) or until fish is opaque all the way through.
To Grill: Place fish skin-side down on grid over hot coals. Cover and grill for 8 to 10 minutes (10 minutes per inch of thickness) or until fish is opaque all the way through.
SHARED BY JILL PROEHL, jpxtwo@..., REG 2, St. Louis, MO Serving Ideas : Hot cooked rice and tropical fruit salad NOTES : TIP: If desired, substitute 1½ tsp. Caribbean Jerk Seasoning for seasoning mixture.
Recipe by: Dierberg's Home Economists, St. Louis, MO Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998