Spice-rubbed grilled salmon
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Coriander |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Dill |
| 1 | tablespoon | Yellow mustard seed |
| 2 | tablespoons | Fennel seeds |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Sugar |
| 4 | pounds | Salmon fillets -- skin on |
| Olive oil | ||
Directions
Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely. Transfer to a bowl; add salt, pepper and sugar. Rub spice marinade into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling. Brush grill rack with olive oil; place on grill and heat to hot; coals should be glowing red and rack needs to be very hot. Brush both sides of salmon and hot rack with oil. Grillsalmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes.
Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500