Assyrian Barbecued Salmon

James Carrier
This simple salmon supper pairs well with a light tomato salad.  Middle eastern herbs like cardamom, cloves, and dill truly enhance the salmon's flavor.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 468
Caloriesfromfat 60 %
Protein 42 g
Fat 31 g
Satfat 5.7 g
Carbohydrate 3.5 g
Fiber 1.1 g
Sodium 411 mg
Cholesterol 118 mg

Ingredients

2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
About 1/2 teaspoon salt
1/4 cup sesame seed
2 tablespoons minced fresh dill
4 salmon steaks (each 3/4 to 1 in. thick, 2 to 2 1/3 lb. total)
Lemon wedges

Preparation

1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.

2. On a plate, mix sesame seed and dill.

3. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.

4. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.

5. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.

6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Note:

Garnish with dill springs, if desired.

June 1998