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- A terrific recipe from Tom Douglas and Bon Appetit Magazine
- 1 tbsp (15 ml) fennel seeds
- 2 tbsp (30 ml) packed) golden brown sugar
- 3 tbsp (45 ml) Pimenton de la Vera (Spanish smoked paprika)
- 1 tbsp (15 ml) coarse kosher salt
- 2 tsp (10 ml) freshly ground black pepper
- 2 tsp (10 ml) dried dill weed
- nonstick vegetable oil spray
- 1 4 lb (1.8 kg). side of salmon with skin (preferably wild salmon)
- olive oil
- Finely grind the fennel seeds in spice mill or coffee grinder.
- Transfer to small bowl.
- Mix in next 5 ingredients.
- Spray grill rack with nonstick spray.
- Prepare barbecue (medium high heat).
- Brush salmon lightly on both sides with olive oil.
- Rub spice mixture generously over flesh side of salmon.
- Place salmon skin side up on grill rack.
- Cover and cook until the fish is slightly firmer, about 8 minutes.
- Slide rimless baking sheet under salmon to turn salmon over without breaking.
- Place another rimless baking sheet atop salmon.
- Using both hands, firmly hold baking sheets together and invert salmon, flesh side up, off baking sheet and onto grill rack.
- Cover and grill until just opaque in center, about 8 minutes.
- Using rimless baking sheet remove salmon from grill.
- Gently slide salmon, flesh side up, onto a platter and serve.
- This salmon was so good that when I thought I'd lost the magazine I decided I'd better enter the recipe here.
O.k. so we didn't have the Spanish Pimenton so we used regular paprika but you can get it at specialty food stores or order it online from La Tienda or The Spanish Table. We'll try to remember to do that for next time.
Also, with no offense to Tom Douglas, we cut down a little on the brown sugar from his suggested 1/4 c. plus 2 t. and it turns out terrific. :)
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