Spice-rubbed grilled salmon

Yield: 8 Servings



Olive oil 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" date: Sat 13 Jul 1996 07:12:31 ~0500

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