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Ingredientes
- Vegetable oil as needed
- 1 Tbsp. whole cumin seeds
- 2 tsp whole coriander seeds
- 1 x cinnamon stick - (3" long)
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 4 x salmon filets with skin - (6 ounce ea)
- 4 tsp extra virgin olive oil
Direcciones
- Oil a grill rack or possibly grill pan. Heat the grill to medium-high or possibly the pan over medium-high heat.
- Meanwhile, place the cumin, coriander and cinnamon in a small skillet. Toast over medium heat till fragrant, shaking the skillet often, about 2 min. Remove the spices from the heat and let cold 1 minute. Transfer them to a spice grinder and pulverize. Place the mix in a small bowl; fold in the salt and cayenne pepper.
- Pat 1 tsp. of the spice mix on the flesh side of each filet, rubbing so it adheres, and rub each filet with 1 tsp. of extra virgin olive oil. You will have about 1 1/2 Tbsp. of the spice mix left over. Store it in a tightly closed jar.
- Grill the salmon, flesh-side down, for 6 min. Turn the filets over and grill just till cooked through, 5 to 8 min, depending on the thickness. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 461 | |
| Calories from Fat 284 | 62% |
| Total Fat 31.6g | 40% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 556mg | 23% |
| Potassium 762mg | 22% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.06g | 0% |
| Protein 40.84g | 65% |
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