Spicy salmon

Yield: 1 servings

Measure Ingredient
6 Salmon steaks
1½ tablespoon Coriander seeds
1½ tablespoon Mustard seeds
1½ tablespoon Cumin seeds
1 teaspoon Black peppercorns
3 tablespoons Brown sugar

In a heavy skillet over medium high heat saute all seeds and peppercorns until fragrant, about 3 minutes. Remove from heat and cool. Process until finely ground. Mix in sugar. Reserve 2 Tbls in refrigerator for corn salsa.

Rub mixture over salmon on both sides. Refrigerate at least an hour. Grill until done. Serve with corn salsa. Yield: 6 servings.

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