Grilled Salmon With Moroccan Spice Rub

Directions

1. Oil a grill rack or possibly grill pan. Heat the grill to medium-high or possibly the pan over medium-high heat.
2. Meanwhile, place the cumin, coriander and cinnamon in a small skillet. Toast over medium heat till fragrant, shaking the skillet often, about 2 min. Remove the spices from the heat and let cold 1 minute. Transfer them to a spice grinder and pulverize. Place the mix in a small bowl; fold in the salt and cayenne pepper.
3. Pat 1 tsp. of the spice mix on the flesh side of each filet, rubbing so it adheres, and rub each filet with 1 tsp. of extra virgin olive oil. You will have about 1 1/2 Tbsp. of the spice mix left over. Store it in a tightly closed jar.
4. Grill the salmon, flesh-side down, for 6 min. Turn the filets over and grill just till cooked through, 5 to 8 min, depending on the thickness. Serve immediately.
5. This recipe yields 4 servings.