Yield: 4 servings
The fennel salt rub adds a lot of flavor for little effort – you can make it while the coals are lighting. Make the yogurt sauce then too, or while the fish is on the grill.
- 1 tablespoon dried fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 pound salmon fillet, cut into 4 equal portions
- 1/4 cup plain yogurt
- 1 teaspoon Dijon mustard
- pinch of cayenne
- 1/4 teaspoon honey
- Start by setting up the charcoal grill. Use a chimney to light the coals (it’s the best way to get it done in my opinion). Let the coals burn to red embers. Turn the coals out into the grill, keeping them to one side. This will be the hot side of the grill. The other side of the grill should have no coals under it, it will be the “cool” side.
- Prepare the fennel salt rub by grinding the fennel seeds, salt and pepper in a spice grinder. Set aside.
- While the coals are lighting, let the fish rest at room temperature. Just before putting it on the grill, rub both sides of the fish liberally with the fennel salt.
- When the grill is ready, lightly oil the grill grate (I douse a paper towel with oil and use tongs to rub it over the grill). Place the fish on the grill over the hot coals, if the skin is on it, put it skin side down. Close the cover and wait 2 minutes. Remove the cover, rotate the grill grate so that the fish is over the “cool” side of the grill and cover again. Cook for about 10 minutes or until fish begins to flake.
- While the fish is on the “cool” side of the grill for 10 minutes, make the sauce. Combine the yogurt, mustard, cayenne and honey in a bowl and whisk to combine. Season to taste with salt and refrigerate until ready to use.
- Remove fish from the grill, flipping it onto a plate to serve it, grilled side up with a dollop of yogurt sauce.
Source: good fish by Becky Selengut