Grilled Brazilian Rub Salmon

Grilled-Brazilian-Rub-Salmon-5Just 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

Spiced Salmon on Cedar Planks

XL-Catlin-Cedar-Plank-Salmon-263x350Nothing says summer than a good grill recipe and Julia Deane from Culinary Works has just the dish. This serves four and easily doubles for your holiday crowd. To prep you do need to soak the cedar planks (available in store!) in water for at least on hour by weighted down. If you do this and marinate the salmon at the same time you should have a great seasoned dish. Enjoy!
Spiced Salmon on Cedar Planks
2 teaspoons paprika
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
2 tablespoons olive oil
Salt and pepper 4 Salmon filets or steaks 4-6 ounces each
1 lime, cut in half, juiced
1/3 cup rough chopped, cilantro
1/2 small onion, chopped
Extra Virgin olive oil
Preheat oven to 350 degrees. Season the salmon with salt and pepper. Combine the spices in a bowl and mix well. Season the salmon with the spice mixture. Let it sit to absorb the flavors. Combine the cilantro, onion, lime juice in a bowl. Add enough olive oil to make it a nice thick paste to garnish the salmon. Brush the planks with oil and place salmon on tops of planks. Place planks on sheet pans if they fit. Cook for 12-15 minutes (especially if your salmon is cut into individual pieces), longer 15-20 minutes if you have a large filet.
If using a gas grill, preheat on high then turn down to medium before placing the plank on the grill. Salmon should take 10-15 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Insert a sharp knife gently inside for 6-7 seconds and touch the knife tip to tell if hot and cooked. Spoon the sauce over the salmon and serve on or off the planks, your choice!