| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish and se, Main coarse, June 1996 i | 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 |
| 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:
“Never give the devil a ride — he will always want to drive.”