1 ½ – 2 lbs. boneless and skinless salmon fillets, cut into 6 oz. portions
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/8 tsp. cayenne pepper
3 T. olive oil
1 T. dill weed
Place the salmon fillets on work surface. In a small bowl, combine the ingredients for the rub; rub the top and bottom of each salmon fillet. (Can be done hours ahead, then refrigerated.). Heat a grill to medium; grilled salmon fillets for 4-5 minutes per side, depending on thickness. Serves 4-6.
Pineapple Red Pepper Salsa
2 cups finely chopped fresh pineapple
1 red bell pepper, cored and finely chopped
½ lb. jicama, peeled and chopped
1 jalapeno pepper, cored and chopped
¼ cup chopped red onion
2 T. cider vinegar
¼ cup vegetable or peanut oil
½ cup chopped fresh cilantro
1 tsp. kosher salt
1 tsp. sugar
Combine all ingredients in a bowl and serve along side the grilled salmon. Makes about 3 cups salsa.
Add comment