My 12 year old son made this for a History project. He had to cook a middle-eastern recipe. Quick and easy to make. Wonderful flavor.
Assyrian Barbecued Salmon
Notes: Garnish with dill sprigs.
Yield: Makes 4 servings
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Amount per serving
- Calories: 468
- Calories from fat: 60%
- Protein: 42g
- Fat: 31g
- Saturated fat: 5.7g
- Carbohydrate: 3.5g
- Fiber: 1.1g
- Sodium: 411mg
- Cholesterol: 118mg
- 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
- 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.
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