Spice-Rubbed Salmon with Gazpacho Salad - BBQ Central

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Old 05-12-2006, 09:57 PM   #1
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Spice-Rubbed Salmon with Gazpacho Salad

Spice-Rubbed Salmon with Gazpacho Salad
Weber Recipe of the Week


2 tablespoons extra virgin olive oil
1/2 cup finely diced red onion
2 teaspoons minced garlic
2 cups seeded, finely diced tomato
1 cup finely diced zucchini squash
1 cup seeded, finely diced cucumber
1 cup finely diced red bell pepper
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
Kosher salt
Freshly ground black pepper


1 teaspoon black peppercorns
2 teaspoons fennel seed
2 teaspoons cumin seed
1 tablespoon pure chile powder
2 teaspoons kosher salt

6 salmon fillets (without skin), 6 to 8 ounces each and about 1 inch thick
Extra virgin olive oil
2 limes, each cut in 6 wedges
Fresh basil for garnish (optional)

In a large skillet over medium heat, warm the olive oil. Sauté the onion for 2 to 3 minutes, stirring occasionally, then add the garlic and cook for another minute, stirring to prevent burning. Add the tomato, zucchini, cucumber, and the bell pepper; mix well. Immediately remove the skillet from the heat. When the salad has cooled to room temperature, mix in the vinegar and basil; season to taste with salt and pepper. Set aside, covered, in the refrigerator.

Using a mortar and pestle, crush the peppercorns, fennel seed, and cumin seed; place in a small bowl, and combine with the remaining rub ingredients.

Lightly brush the salmon fillets on both sides with oil; season evenly with the spice rub. With the lid closed, grill the fillets over direct high heat (500° F to 550°F) until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes more for medium-rare. Serve the fillets at once on a bed of the gazpacho salad with lime wedges. Garnish with fresh basil, if desired.

Makes 6 servings
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