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Grilled Salmon: Submitted by: | Date Added: 13 Sep 2011
Listed in: Seafood

¼ cup walnuts halved
12 asparagus spears
1 pound salmon 4 pieces
1 tablespoon coriander seed
1 tablespoon fennel seeds
1 ½ teaspoons dried thyme
1 ½ teaspoons black peppercorns

Cooking Instructions

1) To make spice rub: in a blender, whirl the coriander, fennel, thyme, and peppercorns until finely ground.

2) Bake nuts in a 9-inch pie or cake pan in a 350°F regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.

3) Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold.

4) Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate.

NOTE: Broccoli florets may be substituted for asparagus.

Tome Dowling; Rancho Bernardo Inn, California

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