Grilled Salmon with Fennel Spice RubFeatured by Lioco in the Pinot Noir Wine Club.
1 Tablespoon fennel seeds
1 1/2 Tablespoons natural sea salt
1 Tablespoon coarsely ground pepper
6 (6-8 ounce) Salmon fillets or steaks
Crack and grind the fennel seed in a mortar and pestle or spice grinder. Combine the fennel seed, salt and pepper. This amount is plenty for an entire salmon. If you wish, prepare extra spice mix and keep it on hand for another time. It's great on fish or poultry. Prepare a charcoal or gas grill. If using a charcoal grill, cover the barbecue after the coals are ready so the grill grate will heat up. The grate needs to be very hot or else the salmon will stick. Brush the salmon with a bit of olive oil, then rub the fennel spice mixture onto the fish. Grill for 7 to 10 minutes per inch of thickness measured at its thickest point). Remove fish from the grill and let rest for a few minutes before serving.