Grilled Cured Salmon

1. 1

   In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes.

2. 2

   Transfer to a plate to cool.

3. 3

   Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes.

4. 4

   Let cool, then tear it into small pieces.

5. 5

   Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder.

6. 6

   Grind to a fine powder.

7. 7

   Combine powder with sugar, salt and ground black pepper in a medium mixing bowl.

8. 8

   Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper.

9. 9

   Shape cure into a flat mound that matches shape and size of salmon fillets.

10. 10

    Place salmon on top, and cover with remaining cure.

11. 11

    Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.

12. 12

    Scrape cure off salmon with knife.

13. 13

    Preheat a grill or broiler.

14. 14

    Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.

* Per serving · 4 servings · Values may vary.

No additional tips available.