Friday, October 22, 2010

Pastrami-Spiced Salmon

Here's the latest chapter in my new love affair with salmon. Seasoning it with the same spices used to cure pastrami results in a bold piece of fish. It was great for dinner and perhaps even better the next morning cold on a bagel with cream cheese.

Pastrami-Spiced Salmon
From Cooking Light.
Makes 4 servings.

1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice (This has a definite might start with the smaller amount and see what you think.)
1 (1 1/2-pound) center-cut salmon fillet
1/2 teaspoon olive oil
Cooking spray

Prepare grill.

Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.

Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork. (Alternate cooking method: Bake uncovered in a 400° oven for 10-12 minutes.)

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