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Dry Spice Rubbed Salmon with an Indian Kick

Salmon is one of the most versatile of fish. It can be fried, broiled, ground into a patty or sliced raw in sushi. One of the easiest and tastiest methods to showcase its firm flesh is to dry rub it with spices and grill it over an open flame. Salmon is an oily fish and can stand up to intense herb flavors which is why it's well suited to the aromatic and fiery spices of India. When trying this recipe it's important to keep the skin on while grilling, otherwise the fish will become dry and tough.

Ingredients:

lb salmon fillet with skin
1 tablespoon chili powder (less for a milder spice taste)
tablespoon salt (kosher or sea salt is preferable as the larger crystals adhere easier)
teaspoon garlic powder
teaspoon ginger powder
1 teaspoon brown sugar
cup olive oil

Directions:

Mix dry ingredients into a small bowl. Dry salmon with paper towel. Make sure salmon is free of scales or bones. Pour olive oil over the salmon and massage into flesh. Pour dry rub over salmon, patting over the pink flesh as well as on the silvery skin. Allow to marinate for 30 minutes in the refrigerator. With a sharp knife, cut salmon into 1 inch cubes. Grill the cubes over a medium flame, approximately 1 minute each side. Salmon should develop a nice crust but still be moist when broken apart. Garnish with sprigs of coriander and serve immediately.

You can accompany this main dish with any salad. In the summer, pair it with a cool cucumber yogurt salad, pasta salad, brown rice salad or even potato salad. In the cooler months, try it with warm creamy pasta or risotto.

Learn more about this author, Rekha Chedalavada.
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