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

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