2-2 1/2 lbs. side of salmon, cut into 6 oz. fillets (about 5-6 fillets)
Rub:
1 T. brown sugar
1 tsp. dried thyme
1 tsp. dried dill
1/4 tsp. paprika
1 tsp. fennel seeds
1 tsp. ground cumin
1/2 tsp. ground cinnamon
Place salmon fillets on work surface. In a bowl, combine the sugar, thyme, dill, paprika, fennel, cumin and cinnamon. Rub all sides of salmon with mixture; allow to “cure” by chilling in refrigerator at least 30 minutes and up to 4 hours. Place on medium heat grill; cover; cook for 4-5 minutes per side, depending on thickness of salmon. Serves 6-8.
FOR CEDAR PLANK GRILLING:
1 cedar plank (found in specialty food stores, supermarkets and gourmet stores)
1 large onion, thinly sliced
1 fennel bulb, thinly sliced
Place purchased cedar plank for cooking purposes (at least 12″ in length and 6″ wide) in water to soak for 30 minutes. Place seasoned salmon, skin side down (if there is skin on the salmon) on the plank and grill over low heat, with grill lid down, for 15-20 minutes or until salmon is cooked. No need to turn the salmon over. You could also put sliced onions and sliced fennel under the salmon while grilling for more flavor. Remove plank from grill, serve salmon from the plank and then discard the cedar plank. Serves 5-6.
MANGO-AVOCADO SALSA
1 large mango, peeled and diced
2 large avocados, peeled and diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeno pepper, cored and diced
juice of 2 limes
2 T. canola oil
1/2 tsp. kosher salt
1 tsp. sugar
Garnish: cilantro leaves, limes slices
In a medium bowl, combine all ingredients. Toss gently. Garnish with cilantro and lime slices. Makes about 2 cups salsa.
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