EVERYDAY EASY
*
0
*-
m enu
Spice-Rubbed Salmon
START TO FINISH 20 minutes
BUDGET $ 3 3 0 per Serving
Grilling Season
Ready, set, get outdoors! These weeknight
suppers are simple, fresh, and quick to the table.
BY
PEG SMITH
PHOTOS
ANDY LYONS
RECIPES
JULIANA HALE
FOOD STYLING
JILL LUST
SPICE-RUBBED SALMON
2
tsp. chili powder
i
tsp. ground cumin
1
tsp. packed brown sugar
4
5-0Z. skinless salmon fillets
1
small cabbage, cut in 6 wedges
2
to3Tbsp.cookingoil
i
large carrot
Orange wedges
1.
In small bow l m ix chili powder, cum in, brow n sugar,
l 2
3A
teaspoon
sa lt,
and
V s
teaspoon
black pepper.
Rub spice m ixture on salmon. B rush cabbage
wedges w ith
1 ta b lesp o o n
of the oil.
2.
On charcoal grill, place salm on and cabbage on greased rack of uncovered
grill, directly over m edium coals. Grill salm on 4 to 6 m inutes for each half-
inch of thickness or until it flakes w hen tested w ith a fork, turning once
halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
3.
M eanwhile, peel carrot and cut in w ide strips. Remove fish and cabbage from
grill. Coarsely cut cabbage; combine w ith carrot and 1 to 2 tablespoons remaining
oil. Season w ith
s a lt
and
pepper.
Serve w ith oranges.
MAKES
4
SERVINGS.
EACH SERVING
380
cal, 23 g fa t (4 g sat. fat), 84 mgchol, 284 m g sodium, M gcarbo,
5 gfiber, 31 gpro. Daily Values: 64% vit.A , 122% vit. C, 10% calcium, 9% iron.
BETTER HOMES AND GARDENS JUNE
2008
1 8 9
