Taking a cue from a popular deli meat, salmon gets a spice-coated upgrade. Try it paired with a tangy slaw and rye bread and you may never go back to beef pastrami again. (Serves 4)
Grilled Pastrami-Style Salmon
Credit: Howard L. Puckett; Melanie J. Clarke

Red Cabbage and Apple Slaw Combine 1/2 cup fresh orange juice, 1/4 cup reduced-fat sour cream, 1 tablespoon malt vinegar, 1/2 teaspoon caraway seeds, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Combine 5 cups thinly sliced red cabbage, 2 shredded Granny Smith apples, and 2 tablespoons chopped toasted walnuts. Drizzle with orange juice mixture, and toss well to combine.

Rye bread 


Total time: 35 minutes

1. While grill preheats:
• Prepare rub for salmon.
• Chill salmon with rub.
• Prepare dressing for slaw.
• Toast nuts for slaw.

2. While salmon cooks on grill:
• Slice cabbage for slaw.
• Shred apples for slaw.
• Toss slaw ingredients together.

Date: July 2004