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Cumin-Crusted Grilled Salmon with Cucumber-Green Chile Salsa
Cumin makes a really nice combination with salmon, which has enough flavor of its own to stand up to the spice.
Serves: Serves 4
Ingredients:
- 4 skin-on salmon fillets, about 8oz (225g) each
- 2 tablespoons olive oil
- 2 tablespoons cumin seeds, freshly cracked
- Kosher salt and freshly cracked black pepper to taste
The salsa
- 1/2 cucumber, diced small (about 1 cup)
- 1/2 cup small-diced Fresno or other mild green chile peppers (or use less or more to taste)
- 1/4 cup roughly chopped fresh cilantro
- Juice of 2 limes (about 1/4 cup)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chile powder
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Build a fire in your grill. When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Rub the salmon fillets on both sides with oil and coat them generously with cumin and salt and pepper, pressing gently to be sure the seasonings adhere. Put the fillets on the grill skin side down and cook, turning once, until they are just opaque throughout (6-8 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"); if you're unsure, cut into one of the fillets at its thickest point to be sure it is opaque all the way through.
- While the salmon is on the grill, combine the salsa ingredients in a bowl and toss gently to combine.
- Transfer the fillets to a platter, top each one with a spoonful of salsa, and pass the remaining salsa on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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