Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa

Serves 8

Ingredients

1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
2 tablespoons whole fennel seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
1 whole four-pound side of salmon, skin on, small bones and excess fat removed
Olive oil

Spicy Cucumber Salsa (recipe below)

Directions
1.Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
2.Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
3.Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.

Spicy Cucumber Salsa

  • 2 seedless cucumbers (2 pounds)
  • 2 medium shallots, peeled and trimmed
  • 1 1/2 tablespoons minced jalapeno pepper
  • 1 1/2 cups loosely packed fresh mint, chopped medium fine
  • 2 tablespoons champagne vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Directions

  1. Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
  2. Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

Mark and Tony

from Martha Stewart

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