Spice-rubbed grilled salmon
Yield: 8 Servings
Ingredients:
- 1 tb Coriander
- 1 tb Cumin
- 1 tb Dill
- 1 tb Yellow mustard seed
- 2 tb Fennel seeds
- 1 tb Salt
- 1/2 ts Freshly ground black pepper
- 2 tb Sugar
- 4 lb Salmon fillets -- skin on
Instructions:
Olive oil 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"
