SALMON A L’AFRIQUE DU NORD

SERVES 6 to 8 Summers in Austin, Texas, are hot, humid, and, oh, so long. One afternoon, deep in the triple-digit days, a frosty package arrived on my front porch: a box of 18-inch-long salmon fillets direct from my friend Cheryl in the forty-ninth state. She’s courageous and spicy—the kind of friend that’s always in your corner. So when I made this recipe the first time, I channeled those qualities, gathered my courage, stood over the grill with commitment, and flipped that giant salmon fillet whole. I encourage you to do the same. INGREDIENTS • 1 tablespoon (15 ml) coconut oil, melted • 1 tablespoon (15 ml) fresh orange juice • 1 1/2 teaspoons (10 ml) dried ginger • 1 1/2 teaspoons (10 ml) ground cumin • 1 1/2 teaspoons (10 ml) ground coriander • 1/2 teaspoon (10 ml) paprika • 1 1/2 teaspoons (10 ml) salt • 1/4 teaspoon (20 ml) ground cayenne pepper • 1 1/2 to 2 pounds (907 g) salmon fillets DIRECTIONS 1. Mix the oil, orange juice, ginger, cumin, coriander, paprika, salt, and cayenne together in a small bowl to form a paste the consistency of thick salad dressing. This will transform into a gorgeous crust during grilling. 2. Place the salmon in a glass dish, massage the marinade over the salmon, then cover and refrigerate for 30 minutes. 3. Preheat a gas grill on high with the lid closed for about 10 minutes, then place the salmon skin-side down, close the lid, and wait 3 minutes. Check the salmon; the skin should be a little blackened and starting to separate from the pink flesh. Take a deep breath, gather your confidence, slide a grill-safe flipper under the fillet, and flip! Breathe a sigh of relief, close the lid, and wait another 3 minutes. 4. Remove from the grill and eat like a cave person. I like to include a little piece of the crispy skin with each serving. You know how you could do that? Replace orange juice with lemon or lime. Try the spice rub on shrimp or white fish like cod or tilapia.

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Salmon a l'Afrique du Nord is North Africa by way of the grill: fillets rubbed with cumin, coriander, ginger, and a whisper of cayenne, kissed with orange juice and charred until a fragrant crust forms. The whole thing takes barely half an hour, most of it hands-off marinating. Serve it with the crisp skin on, the cook's treat.

Pro Tips

• Aim for a paste the consistency of thick salad dressing; too thin and it slides off the fillets instead of forming a crust.
• Thirty minutes of refrigerated marinating is plenty. The ginger and citrus work fast, and a longer sit can start to cure the surface of the fish.
• Grill skin-side down first and leave it alone. The skin shields the flesh and naturally releases when the fish is ready to flip.
• Replace the orange juice with lemon or lime for a sharper, brighter crust.
• The same rub is excellent on shrimp or firm white fish like cod and tilapia, just shorten the grilling time.

Frequently Asked Questions

How do I know when the salmon is done on the grill?

About 3 minutes per side over high heat with the lid closed gives just-set, still-moist fillets. The flesh should flake at the thickest point while looking slightly glossy in the center.

Can I cook this salmon in the oven instead?

Yes. Roast the rubbed fillets at 425 F for about 10 to 12 minutes until the crust darkens and the fish flakes easily. You lose the char, but the spice crust still blooms.

Do I have to marinate the salmon first?

It is worth it, since even 30 minutes lets the ginger and cumin penetrate. In a real pinch you can grill it right after rubbing, but expect a milder result.

Is this salmon recipe paleo?

Yes, it is simply salmon, spices, coconut oil, and orange juice. Check that your ground spices are pure, and serve with roasted vegetables or a crunchy slaw.

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