Ingredients Jump to Instructions ↓

  1. Vegetable oil - as needed

  2. 1 tablespoon 15ml Whole cumin seeds

  3. 2 teaspoons 10ml Whole coriander seeds

  4. 1 Cinnamon stick - (3" long)

  5. 3/4 teaspoon 3.8ml Salt

  6. 1/2 teaspoon 2 1/2ml Cayenne pepper

  7. 4 Salmon filets with skin - (6 oz ea)

  8. 4 teaspoons 20ml Olive oil

Instructions Jump to Ingredients ↑

  1. Oil a grill rack or grill pan. Heat the grill to medium-high or the pan over medium-high heat.

  2. Meanwhile, place the cumin, coriander and cinnamon in a small skillet. Toast over medium heat until fragrant, shaking the skillet often, about 2 minutes. Remove the spices from the heat and let cool 1 minute. Transfer them to a spice grinder and pulverize. Place the mixture in a small bowl; mix in the salt and cayenne pepper.

  3. Pat 1 teaspoon of the spice mixture on the flesh side of each filet, rubbing so it adheres, and rub each filet with 1 teaspoon of olive oil. You will have about 1 1/2 tablespoons of the spice mixture left over. Store it in a tightly closed jar.

  4. Grill the salmon, flesh-side down, for 6 minutes. Turn the filets over and grill just until cooked through, 5 to 8 minutes, depending on the thickness. Serve immediately.

  5. This recipe yields 4 servings.

  6. Each serving: 326 calories ; 528 mg sodium; 85 mg cholesterol; 22 grams fat; 4 grams saturated fat; 1 gram carbohydrates; 30 grams protein; 0.56 gram fiber.


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