Title: Spice-Rubbed Grilled Salmon
Categories: Fish and se, Main coarse, June 1996 i
Yield: 8 Servings

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

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

Recipe By : Martha Stewart Living, June 1996