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.
   
 

		

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