Uncle Bill's Barbecued Salmon - Assyrian Style

Name: Uncle Bill's Barbecued Salmon - Assyrian Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 large garlic cloves, minced; 29.58 ml lemon juice, freshly squeezed; 29.58 ml extra virgin olive oil; 4.92 ml ground cardamom; 2.46 ml ground cloves; 3.69 ml salt; 29.58 ml Dijon mustard; 59.14 ml sesame seeds; 59.16 ml minced fresh dill weed or 29.58 ml dried dill weed; 4 only 3/4-inch thick fresh salmon steaks (about 2 lbs); lemon wedge

Submitted by William Uncle Bill

"I found this recipe in one of our newspapers, then modified it to come up with an excellent tasting Salmon."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

4 large garlic cloves, minced
29.58 ml lemon juice, freshly squeezed
29.58 ml extra virgin olive oil
4.92 ml ground cardamom
2.46 ml ground cloves
3.69 ml salt
29.58 ml Dijon mustard
59.14 ml sesame seeds
59.16 ml minced fresh dill weed or 29.58 ml dried dill weed
4 only 3/4-inch thick fresh salmon steaks (about 2 lbs)
lemon wedge

directions

In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
On a plate, mix together sesame seeds and dill.
Rinse salmon steaks; drain well and pat dry with paper towels.
Add steaks to oil mixture (one at a time) and turn to coat well.
Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
Lightly oil a mesh barbecue grill and place steaks on grill.
Preheat barbecue to medium-high heat.
Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
General rule of thumb, is about 20 minutes per 1 inch of thickness.
Transfer steaks to individual plates and serve with lemon wedges.
You may also use salmon fillets with skin on.
Grill firstly with skin side down, then turn over and continue grilling until done.

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RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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