Grilled Cured Salmon

Ingredients

• 1 tablespoon whole coriander seeds
• 1 tablespoon Sichuan peppercorns
• 1 dried cascabel pepper
• ½ cup turbinado sugar
• ¼ cup smoked Danish sea salt (see box)
• ½ teaspoon freshly ground black pepper
• 4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    528 calories; 26 grams fat; 6 grams saturated fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 41 grams protein; 109 milligrams cholesterol; 1435 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
2. Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
3. Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.