Yield: 1 servings
|6 \N||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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.