Recipe - Grilled Spareribs

=== GRILLED SALMON ===
2 Salmon fillets (6 ounce ea);
skin intact
1 tablespoon Ground coriander
2 teaspoon Mustard seed
One half teaspoon Ground cumin
One half teaspoon Coarselyground black pepper
1 tablespoon Brown sugar
1 pn Salt
Mixed peppers for grilling;
quartered
=== CORN SALSA ===
2 cup Fresh or frozen corn
kernels; blanched in
Salted water 2 minutes;
drained, cooled
One fourth cup Finely minced red onion
2 tablespoon Olive oil
2 tablespoon Fresh cilantro; chopped
Juice of 1 lime
1 teaspoon Jalapeo pepper; seeded,
minced
1 teaspoon Brown sugar
1 pn Ground cumin
1 pn Chili powder
1 pn Salt

Grilled SpiceRubbed Salmon: Combine spices in a small bowl. Rub mixture
over fillets. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to medium heat and place fish skinside down on grill. Place
peppers on grill. Cook fish 5 to 6 minutes, then carefully flip over. Cook
peppers until charred, but still firm. When fish is cooked, transfer to
serving plate and garnish with corn salsa and grilled peppers. Corn Salsa:
Combine all ingredients in a bowl. Serves 2.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 119

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.