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CATEGORY CUISINE TAG YIELD
Seafood, Grains Fish and se, June 1996 i, Main coarse 8 Servings

INGREDIENTS

1 T Coriander
1 T Cumin
1 T Dill
1 T Yellow mustard seed
2 T Fennel seeds
1 T Salt
1/2 t Freshly ground black pepper
2 T Sugar
4 lb Salmon fillets, skin on
Olive oil

INSTRUCTIONS

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.  Posted to MC-Recipe Digest V1 #154  Date: Fri, 12 Jul 1996
08:58:13 -0800  From: Kristine <ksimpson@cwo.com>  Recipe By     :
Martha Stewart Living, June 1996

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 125
Total Fat: 14g
Cholesterol: 52.2mg
Sodium: 5411.8mg
Potassium: 463.4mg
Carbohydrates: 5.1g
Fiber: 1.1g
Sugar: 3.2g
Protein: 42.2g


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