ACTIVE: 20 minutes TOTAL: 20 minutes
Chili powder, cumin and brown sugar make a sweet and savory rub for this grilled
salmon main dish recipe.
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground pepper
4 5-ounce skinless salmon fillets
1 small cabbage, cut in 6 wedges
2–3 tablespoons cooking oil, divided
1 large carrot
Orange wedges, for serving
1. In a small bowl, mix chili powder, cumin, brown sugar, salt and pepper. Rub spice mixture
on salmon. Brush cabbage wedges with 1 tablespoon oil.
2. On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly
over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it
flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6
to 8 minutes, turning once.
3. Meanwhile, peel carrot and cut in wide strips. Remove salmon and cabbage from grill.
Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons oil. Serve with orange
Calories 380, Fat 23g (sat 4g), Cholesterol 84mg, Carbs 14g, Fiber 5g, Total sugars 8g,
Protein 31g, Sodium 284mg, Potassium 894mg.
Tip: An oiled grill rack keeps your food from sticking. Once your grill is good and hot,
dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.