Looking for a great all purpose rub for grilling this year? Look no further. After mixing and matching ingredients in various rub recipes, and from a multitude of grill “experts,” my husband Chuck finally came up with a spice blend that leaves everyone clamoring for more. I find it to be the perfect blend of savory, sweet, salt, and heat.
While the fish portion of this recipe is sized for four, you will have enough rub to make this dish two more times. Or do as I do, use it on chicken (fantastic, whether use use the whole bird or pieces) and/or shrimp. You can also mix up extra and put it in jars to share with friends. I guarantee they’ll thank you!
Makes 4 Servings
Ingredients
RUB
2 tablespoons brown sugar
1 ½ tablespoons chili powder
2 teaspoons salt, coarse grind preferred
1 ½ teaspoons ground cumin
¾ teaspoon paprika
¾ teaspoon black pepper
¼ teaspoon dry mustard
1/8 teaspoon cinnamon
SALMON
4 (5-ounce) salmon fillets, rinsed and patted dry (or 4 5-ounce pounded chicken breasts)
Instructions
1. For the rub, in a small bowl, combine all the ingredients, and stir to mix well. Note that you will have ample rub left over for future use.
2. Heat the grill to medium-high. Coat one side of each salmon fillet with 1 teaspoon rub (coat the side without skin if fillets are not skinless).
3. Place the salmon on the hot grill, rub-side down, and cook each side for 5 minutes (for 1-inch fillets), or until fish flakes apart easily. Serve salmon with the rub-side up.
DARE TO COMPARE: Farm-raised salmon is richer and milder in flavor than wild-caught salmon. A 4-ounce portion can have as much as 4 grams of fat and almost 40 calories. I averaged the 2 for my analysis.
NUTRITION INFORMATION PER SERVING: (1 fillet) 225 Calories | Carbohydrate 2g (Sugars 2g) | Total Fat 12g (Sat Fat 1g) | Protein 28g | Fiber 0g | Cholesterol 10mg | Sodium 225 mg | Food Exchanges: 4 Medium Fat Meat | Carbohydrate Choices: 0 | Weight Watcher Plus Point Comparison: 6
