My brother mentioned he had grilled a piece of salmon using a spice rub and how much he liked it. He thought the high heat enhanced the spices and blended well with the salmon.
This spice rub is a blend with coriander, cumin, red pepper flakes and ginger, which gives it sort of a southwest flair. It’s a nice change for serving this healthy fish, which is full of omega-3s and protein. Give yourself a little extra time, because the fish is seasoned then refrigerated for 25-30 minutes before it’s grilled.
The cooking time depends on how rare or cooked you like salmon. Remember, during the “resting time,” after it comes off the grill, the center temperature will rise another couple of degrees.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.