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Grilled Salmon
Grill: 15 mins
Ingredients
- 4 6 to 8 ounces fresh or frozen salmon fillets (with skin), 1-inch thick
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg or allspice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- Wheat berry or tabbouleh salad (optional)
- Grilled asparagus (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish, skin sides down, in a shallow dish. In a small bowl, stir together lime juice and water; brush onto fish. In a small bowl combine paprika, salt, ginger, nutmeg, black pepper, and cayenne. Sprinkle rub evenly over fish; rub in with your fingers.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on a greased grill rack over drip pan, tucking under any thin edges. Cover; grill for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Grill as above.)
3. To serve, remove skin from fish by carefully slipping a metal spatula between fish and skin, lifting fish up and away from skin. If you like, divide salad among 4 dinner plates. Place fish in the center of the plate on the salad. If you like, serve with grilled asparagus or other favorite vegetable. Makes 4 servings.
