Another recipe from the Chef Fresco archives. We are so behind in posting I had to brush some cobwebs off this one. Har har! Time to get out the grill for some late summer grillin! Did everyone have as beautiful of a day as we did here in NC?! Man I love the cooler weather - gotta take advantage of it with some outdoor dinner making. We typically make grilled salmon about the same way - with some sort of dill rub. We decided to try something different to fix up the 2 lb of fresh salmon I got at HT (major sale)! This is definitely different than what we are used to - in a good way though. The brown sugar and chili powder combine together perfectly to create a sweet/spicy dish. If you don't have Mexican chili powder, sub regular chili powder. Modified from Food Network. We'll post that tabouli you see in the background there soon.
- Cooking Spray
- 1 tablespoons packed light brown sugar
- 1 tablespoon hot Mexican chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 lbs of salmon fillets
- 1 tablespoon olive oil
- Coat your grill with cooking spray and preheat over medium heat.
- While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with a bit of the oil, then rub with the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness.