Spice-rubbed grilled salmon with spicy cucumber salsa

Allison Polster
Updated

Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal accompaniment for this salmon.

Servings: 8

Ingredients:

  • 1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds

  • 2 tablespoons whole fennel seeds

  • 1 tablespoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons sugar

  • 1 whole four-pound side of salmon, skin on, small bones and excess fat removed

  • Olive oil

  • Spicy Cucumber Salsa


Directions:

  1. Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.

  2. Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.

  3. Rub spice mixture 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.

  4. Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (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. Serve with cucumber salsa.




Source: Martha Stewart Living, June 1996

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