Grilled Salmon With Moroccan Spice Rub

Recipe Ingredients

		Vegetable oil - as needed
1 tablespoon	15ml	Whole cumin seeds
2 teaspoons	10ml	Whole coriander seeds
1		Cinnamon stick - (3" long)
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
4		Salmon filets with skin - (6 oz ea)
4 teaspoons	20ml	Olive oil

Recipe Instructions

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

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.

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.

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.

This recipe yields 4 servings.

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.

Source:
The Los Angeles Times, 10-03-2001

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