| 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
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Nutrition (calculated from recipe ingredients)
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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