Title: Spice-rubbed grilled salmon
 Categories: Fish and se, Main coarse, June 1996 i
      Yield: 8 Servings
 
      1 tb Coriander
      1 tb Cumin
      1 tb Dill
      1 tb Yellow mustard seed
      2 tb Fennel seeds
      1 tb Salt
    1/2 ts Freshly ground black pepper
      2 tb Sugar
      4 lb Salmon fillets -- skin on
           Olive oil
 
  Combine all seeds in a skillet over medium heat; toast, shaking pan,
  until aromatic, 4 to 6 minutes. Grind seeds coarsely. Transfer to a
  bowl; add salt, pepper and sugar. Rub spice marinade into flesh side
  of salmon. Let stand 30 minutes; if not grilling right away,
  refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to
  room temperature before grilling. Brush grill rack with olive oil;
  place on grill and heat to hot; coals should be glowing red and rack
  needs to be very hot. Brush both sides of salmon and hot rack with
  oil. Grillsalmon (if using a gas grill, close lid while cooking),
  flesh side down, until firm and slightly charred, 4 to 8 minutes.
  Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes
  more, or until mostly opaque but slightly translucent and cooked
  through.