Grilled Salmon with Fennel Spice Rub

This recipe for a simple grilled salmon is from Anya Spence, harvest chef for Domaine Drouhin in Dundee, Ore. For an aromatic and attractive presentation, Spence suggest using fennel stalks and fronds as a bed for the fish when it comes off the grill.

1 Tbsp fennel seeds

1 1/2 Tbsp natural sea salt

1 Tbsp coarsely ground pepper

6 salmon fillets or steaks, 6 to 8 ounces each

olive oil

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 into the fish

Grill for 7 to 10 minutes per inch of thickness, measured at its thickest point.