Wednesday, May 1, 2013

Moroccan Dry-Rubbed Salmon

Serves four. Prep time 5 minutes. Cooking time 8 minutes.


4 salmon filets
Salt and pepper to taste

Dry rub:

1 tsp paprika
½ tsp ground ginger
½ tsp cinnamon
½ tsp cumin
¼ tsp mustard powder
¼ tsp nutmeg
Pinch of crushed red pepper flakes (adjust to taste)


1.    Mix all dry rub ingredients together
2.    Pat salmon dry. Sprinkle with salt and pepper.
3.    Gently rub salmon with dry rub ingredients.

4.    Grill salmon over direct heat, skin-side down and covered, for eight minutes. Do not turn. Salmon is ready when it flakes easily. Remove and enjoy!

This dry rub is also great with chicken!

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