INGREDIENTS

two large tail pieces of salmon (skin on), each cut into two pieces.
2 tsp Lemon Pepper
Smoked Sea Salt, to taste
4 tsp Ras El Hanout
1/2 tsp Maras Chile, Crushed
2 Tbsp lemon juice
2 Tbsp Za’atar
4 Tbsp Extra Virgin Olive Oil
2 to 3 springs each of rosemary, thyme and oregano

STEPS

Line a baking sheet with two large pieces of foil. Place each large piece of salmon into foil, skin-side down. Sprinkle both with Smoked Sea Salt and the Lemon Pepper.

Mix the Ras el Hanout together with the lemon juice and crushed chile, along with 2 Tbsp of Olive Oil. Rub this spice mix over one of the pieces of salmon, working it gently into the fish.

Next, make a mixture of Za’atar with lemon juice and olive oil and drizzle it over the second piece of fish, gently massaging it into the salmon.

Let salmon fillets set for about 15 min as you prepare the grill; you’ll want the heat at a medium temperature.

Place Salmon on grill (in foil packs), beginning with the skin-side down. Grill 8-10 min, then flip over foil packages and grill another 6-8 minutes.

Open foil packages and transfer to a serving platter. Divide larger fillets into serving-size pieces, then sprinkle fillets with rosemary, thyme and oregano just before serving.

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