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Categories: Fish and shellfish, Grilled, Main courses, Quick and easy

Grilled Salmon With Moroccan Spice Rub

Grilled Salmon With Moroccan Spice Rub
Kirk McKoy / Los Angeles Times

No time for a marinade? A spice rub is an easy way to add flavor to grilled meat or fish--without the wait. While the grill heats, toast a mixture of spices in a dry skillet until fragrant, then grind them ... Read more

Total time: 30 minutes | Serves 4
  • Vegetable oil
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 1 (3-inch) cinnamon stick
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 (6-ounce) salmon filets with skin
  • 4 teaspoons olive oil

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

Step 2Meanwhile, 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.

Step 3Pat 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.

Step 4Grill 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.

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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