Broiled Salmon with Chili Seasoning Rub

Ingredients

2 – 2 ½ lb Salmon fillet

1 Tblspoon Olive Oil

Seasoning Rub
¼ cup Paprika

1 Tblspoon Chili powder

1 Tblspoon ground Cumin

¼ teaspoon ground Red Pepper (Cayenne)

¼ teaspoon ground Cinnamon

½ teaspoon Sea Salt or other high quality Salt

Directions

Prepare a hot charcoal fire in a large charcoal grill (over 22 inches.) Remove the grill grating and coat with non-stick spray, preferably Olive Oil flavor. 

Stir together in a small non-stick skillet the Seasoning Rub ingredients.  Heat, stirring constantly for 2 minutes over medium heat.  Remove from heat and pat 2 Tblspoon of the spice mixture over the flesh side of the Salmon fillet.  Drizzle the Olive Oil over the top of the fillet.

When the coals are covered with a thin layer of white ash, push half the coals to one side of the grill and the other half to the other side of the grill, so that there are no coals in the center.  Place grill grate on the grill.  Lay the fillet, flesh side down, over the middle of the grill grate.  Cover and grill for 7 minutes.  Turn the fillet with two spatulas and grill skin side down for 7 to 8 minutes.  When the salmon is opaque throughout or  the internal temperature measures 135 degrees (or a little sooner if you like salmon less well-done,) remove it from the grill with two spatulas.  Serve hot off the grill.

Serves 6 to 8 depending on size of fillet.

Abstinent Measuring

4 oz = 1 protein

Note

The Chili Rub contains enough seasoning for several meals.  Also excellent on meats and poultry.

*contribution from Area II Cookbook 2004