Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.