Grilled Salmon with a Chili Spice Rub

Source: the All New All Purpose Joy of Cooking, 1997, Simon and Shuster
Description: This recipe makes enough spice mixture for several dinners. Store it in an airtight container and use it with beef, chicken, lamb or pork as well as salmon.

Ingredients:

Part 1: ¼ cup sweet paprika 1 Tablespoon chili powder 1 Tablespoon ground cumin 1 teaspoon salt (I use Kosher or sea salt) ¼ teaspoon cinnamon ¼ teaspoon ground red pepper Part 2: 21/2-pound Salmon fillet 1½ Tablespoons olive oil.

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Instructions:

This recipe makes enough spice mixture for several dinners. Store it in an airtight container and use it with beef, chicken, lamb or pork as well as salmon. Prepare a hot charcoal fire in a 22½ inch or larger charcoal grill. For a gas grill use “medium” heat. Stir together in a non-stick skillet the Part 1 ingredients. Heat, stirring constantly, over medium heat for 2 minutes. Remove from the heat. Pat 2 Tablespoons of the spice mixture over the flesh side of 21/2-pound Salmon fillet Drizzle over the top: 1½ Tablespoons olive oil. When the coals are covered with a thin layer of white ash, push half of 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 the grill grate over the coals and, with long handled tonggs, rub the grill with a wad of paper towels dipped lightly in: Vegetable oil Lay the fillet, flesh side down, over the middle of the grill where there are no coals. Cover and grill for 7 minutes Turn the fillet with two spatulas and grill skin side down for 7 to 8 minutes or until a thermometer reads 135° in the thickest part. Also, to test doneness, the meat should flake when pulled at with a fork.

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