Fennel- and Dill-Rubbed Grilled Salmon
Fennel- and Dill-Rubbed Grilled Salmon might be just the main course you are searching for. One serving contains 465 calories, 43g of protein, and 28g of fat. This recipe serves 8. This recipe covers 33% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It will be a hit at your The Fourth Of July event. If you have golden brown sugar, coarse kosher salt, dill weed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Finely grind fennel seeds in spice mill or coffee grinder.
Mix in next 5 ingredients.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking.
Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
Look for Pimentón de la Vera at specialty foods stores, or order it from La Tienda (888-472-1022; tienda.com) or The Spanish Table (206-682-2827; spanishtable.com).