SMOKY OUTDOOR SALMON
This rub, adapted from Cook's Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can't think of an easier preparation.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Grind all the ingredients, except the fish, in a spice grinder or mortar and pestle and rub the mixture onto the nonskin surface of the fillets.
- Water-smoke for an hour.
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