Fennel- and Dill-Rubbed Grilled Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Be sure to buy the salmon with the skin on, which makes it much easier to handle as it grills. Keep in mind this is a special cut that your fish market or supermarket seafood counter may have to order. What to drink: Tom Douglas likes to pair this with a Washington State Chardonnay. Try: Columbia Crest 2002 Grand Estates Chardonnay ($11). Ingredients:
1 tablespoon fennel seeds |
1/4 cup plus 2 teaspoons (packed) golden brown sugar |
3 tablespoons pimentón de la vera (spanish smoked paprika) |
1 tablespoon coarse kosher salt |
2 teaspoons freshly ground black pepper |
2 teaspoons dried dill weed |
nonstick vegetable oil spray |
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon) |
olive oil |
Directions:
1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
3. Market tip: Look for Pimentón de la Vera at specialty foods stores, or order it from La Tienda (888-472-1022; ) or The Spanish Table (206-682-2827; ).
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