Just in time for Labor Day we have a kid-friendly rub from Jeanette Chen at Jeanette’s Healthy Living to add some spice to your grilling. First, the salmon is marinated briefly in fresh orange and lemon juice and seasoned with salt and pepper. Jeanette mentioned you can use lime juice which worked well too. Next, the Brazilian rub is mixed together and spread on top of the salmon. The rub consists of fresh garlic, Spanish smoked paprika, paprika, and chili powder. The original recipe didn’t call for Spanish smoked paprika, but adding it can give it extra smoky flavor. Now onto the cedar planks. They are a great way to add extra smokiness to this salmon recipe. It makes a dramatic presentation too. Cedar planks need to be soaked for at least 30 minutes, if not longer. Otherwise, they might catch on fire. Drizzle some oil on the cedar plank, place the salmon on top and drizzle a little bit of extra virgin olive oil on top. If you don’t have a cedar plank (cedar planks are available at Walter Stewart’s), Jeanette suggests grilling the salmon on top of an oiled piece of foil. This will keep the fish from sticking to the grill. Enjoy!
Grilled Brazilian Rub Salmon
28 ounces salmon, cut into 6 portions
juice of 1 orange
juice of 1 lemon
sea salt and fresh ground pepper, to taste
2 tablespoons organic brown sugar
1 teaspoon Spanish smoked paprika
1 teaspoon paprika
1 teaspoon chili powder
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
Place fish in pie dish. Sprinkle with orange and lemon juice. Season with salt and pepper; let sit for 15-20 minutes.
In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread evenly on top of salmon.
Place salmon pieces on an oiled foil-lined baking sheet. Grill until cooked through.
Click here to check out this recipe and more at Jeanette’s Healthy Living