| 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.”