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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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4 salmon steaks (about 150 g each)
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30 mL (2 tbsp.) olive oil
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15 mL (1 tbsp.) honey or maple syrup
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30 mL (2 tbsp.) ground coriander
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30 mL (2 tbsp.) mustard seeds
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15 mL (1 tbsp.) ground paprika
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15 mL (1 tbsp.) garam masala
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15 mL (1 tbsp.) dried parsley
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2 mL (½ tsp.) salt
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5 mL (1 tsp.) crushed black peppercorns
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Directions
- Preheat grill to high. Prepare a sheet of foil wrap to cook the salmon steaks on.
- Brush both sides of the salmon steaks with olive oil and honey. Set aside
- Mix the spices, parsley, salt, and pepper in a bowl. Spread the mixture on both sides of the salmon steaks. If needed, press spices to help them stick.
- Put salmon on the foil and place it on the barbecue grill. Cook about 5 minutes.
- Remove the foil and turn salmon steaks over so that spices roast on the grill. Continue cooking for 3 or 4 minutes.
- Serve the salmon steaks with fruit and vegetables en papillote (baked on the grill in a foil envelope: asparagus, sweet peppers cut in strips, zucchini rounds, golden raisins, prunes, dried apricots, and orange zest).
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