SALMON WITH A LITTLE SPICE IN YOUR MOUTH ENJOY DAN::

ORANGE MARMALADE ETHIOPIAN BERBERE SPICE GLAZE SALMON

                                                                                            By CHEF DAN:

Serves 4

 

2 tablespoons Berbere spice (recipe to follow)

1/2-teaspoon kosher salt

1-1/2 pounds center-cut wild salmon, skinned

3 tablespoons orange-marmalade

 

DIRECTIONS:

1.   Pre-heat grill to medium-high.

2.   Combine berbere spice with salt in a bowl.

3.   Rub onto both sides of the salmon.

4.   Place marmalade in a sauce-pan, heat over medium-heat until melted.

5.   Oil the grill rack.

6.   Grill salmon 4 minutes.

7.   Turnover and with a  brush, coat the top side with the jam.

8.   Close the grill and cook 3-4 minutes.

9.   Serve with jasmine rice.

 

BERBERE ETHIOPIAN SPICE MIX:     (MAKES 1 CUP)

2 Tablespoons cayenne power, 2 tablespoons green chili powder, 1 tablespoon sweet paprika, 1 teaspoon ground coriander, 1/2-teaspoon ground cumin, 1/2-teaspoon ground ginger, 3/8-teaspoon cardamom, 3/8-teaspoon ground fenugreek, 1/4-teaspoon ground nutmeg, 1/4-teaspoon ground allspice, 1/8-teaspoon ground cloves, 2 teaspoons salt, 1/2-teaspoon ground black pepper, 1/2-teaspoon ground cinnamon

 

1.   Combine and whisk together all ingredients.

2.   Store in air tight container.

 

ENJOY DAN:       BON-APPETITE!!