I got
this book from the library a few weeks ago. I'll admit, the title did sound kind of boring, but open it up and it's got a great layout, great pictures, and unique recipes. I found myself bookmarking more pages than I ever expected. The first recipe I've made is dry rubbed salmon. Sounds totally different than anything I've ever seen or tried, but wow is it good! I halved the recipe which made about 4 servings.
Dry-rubbed Grilled Filet of Salmon
Ingredients
- Filet of salmon, approximately 1-2 lbs.
For the rub:
- 1/2 cup raw cane sugar
- 1/2 cup cilantro, chopped
- 1/4 cup grated lime zest, from about 3 limes
- 1/4 cup coarse sea salt
- 2 tbsp chili powder
- 2 tbsp cumin
Method
- Mix together all the rub ingredients. Spread evenly over the salmon fillet, gently rubbing into the flesh and let sit at room temperature for 1 hour (or in the refrigerator for 2).
- Prepare the grill.
- Scrape dry rub off the salmon; grill for 10-12 minutes or until cooked all the way through.
It came together fairly quickly; with nothing to cook, it was as quick as slicing an apple and arranging everything on the plate. I chose to not serve mine on bread (Giada uses olive bread). I thought the flavors were interesting, not sure if I'd make it again though.
