Tuscan-Rubbed Salmon
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 5 mins
- Cook: 8 mins
Ingredients
- 1/2teaspoon ground fennel
- 2teaspoons Italian seasoning
- 1teaspoon sweet paprika
- 1/2teaspoon ground coriander
- 1 1/4teaspoons freshly ground black pepper
- 3/4teaspoon salt
- 1/4teaspoon garlic powder
- 4-- (6-ounce) salmon fillets
- 4teaspoons extra-virgin olive oil
Instructions
- Prepare grill.
- Combine all ingredients except salmon and olive oil in a bowl.
- Brush each salmon fillet with about 1 teaspoon oil.
- Press spice mixture on skinless side of salmon. Let stand 15 minutes.
- Place salmon, skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in the center. The grilling time depends on the heat of your grill and the thickness of the fillet.
- Serve with Orange-Fennel Relish.
Recipe by Chris Koetke.
Nutritional Info *per serving
- Calories 320
- Glycemic Load 0
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 7g
- Cholesterol 105mg
- Sodium 520mg
- Potassium 980mg
- Carbohydrate 1g
- Fiber 0g
- Sugars 0g
- Protein 39g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 0%
- Calcium 4%
- Iron 10%
