Sunday BBQ: Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa

partysugar — Sun, 17 Jun 2007 00:08:05 -0700

As much as I love a delicious grilled steak and a juicy bbq chicken, sometimes I get a little tired of the classic standbys. A whole salmon screams summer and makes for a perfect dinner party dish. Serve with a side salad and grilled tomatoes for a scrumptious, healthy well balanced meal. Pour a chilled white wine, sit back and relax because it's Sunday. Anxious to start your grocery shopping now? Well to get the recipe: read more

Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa
From Martha Stewart

1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
2 tablespoons whole fennel seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
whole four-pound side of salmon, skin on, small bones and excess fat removed
Olive oil
Spicy Cucumber Salsa, recipe below

Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle.
Transfer to a bowl; add salt, pepper, and sugar.
Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil
Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes.
Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.
Serve with cucumber salsa.

Serves 8.

Spicy Cucumber Salsa
From Martha Stewart

2 seedless cucumbers (2 pounds)
2 medium shallots, peeled and trimmed
1 1/2 tablespoons minced jalapeno pepper
1 1/2 cups loosely packed fresh mint, chopped medium fine
2 tablespoons champagne vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
Combine cucumbers, shallots, jalapeno, and mint.
In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

Makes 6 cups.

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Monday's Leftovers: Salmon Salad in a Pita Pocket

partysugar — Mon, 18 Jun 2007 08:01:10 -0700

Yesterday I made Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa, and today I'm using the extra to whip up a delicious salmon salad pita pocket. Instead of serving the salad on bread, I decided to go for something a little more Mediterranean and slide the mixture into a pita. This is an excellent on the go meal that can be prepared ahead of time and kept cold in the fridge. The chunky salmon pairs divinely with the creamy goat cheese and silky avocado. To have dinner done in a flash, get the recipe and read more

Salmon Salad in a Pita Pocket
Modified from Kitchen Project

2 cups salmon chopped fine
4 tablespoons red onion chopped fine
4 tablespoon celery diced
2 teaspoons capers
2 teaspoon dijon mustard (more to taste)
3/4-1 cup mayonnaise
4 teaspoons chopped fresh parsley
5 slices bacon, cooked and diced, optional
1 avocado, cut into chunks
4 large leaves of green lettuce
6 ounces goat cheese
salt and ground black pepper to taste
2 slices pita bread cut in half to have 4 half moon pitas

In a small bowl combine salmon, red onion, celery, capers, Dijon mustard, mayonnaise, parsley, and bacon if desired. Using a metal spoon, mix the ingredients well. Mixture may need more mayonnaise and/or Dijon mustard depending on taste. Add salt and pepper to taste.
Next, take one slice of pita pocket bread and carefully cut in half.
Slide a piece of lettuce in. Take the salmon mixture and fill each half carefully. The pita bread may need to be split open with a knife before opening.
Add the avocado and top with the goat cheese crumbles. If

Serves 4.

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Sunday BBQ: Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa

Monday's Leftovers: Salmon Salad in a Pita Pocket