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Recipe Detail Page
Pastrami Salmon
Early Summer 2014
Taking the flavourings that make pastrami and patting them on salmon makes a sensational dish—spicy, crunchy and succulent. The peppercorns and coriander seeds should have some texture to them. Serve with a red cabbage slaw.
Serves 4
1½ lbs (750 g) centre-cut piece of salmon
1 tbsp (15 mL) olive oil
PASTRAMI SPICE MIXTURE
1 tbsp (15 mL) black peppercorns, coarsely ground
1 tbsp (15 mL) coriander seeds, coarsely ground
1 tsp (5 mL) mustard powder
½ tsp (2 mL) smoked Spanish paprika
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) kosher salt
1 Brush the salmon with olive oil on both sides and place on parchment paper. Combine spice mixture ingredients in a small bowl. Pat mixture evenly over the flesh-side of the salmon. Let sit for 15 minutes before grilling.
2 Preheat grill to high.
3 Slide salmon from paper onto grill, skin side down. Close lid and grill for 12 to 15 minutes, or until white juices begin to appear. Remove from grill and let sit for 5 minutes. Cut into 4 serving pieces and serve with grainy mustard and a slaw.
Serves 4
