Spiced Salmon Steaks

Juicy summer-ripe red and yellow tomatoes are a cool and easy go-along for this entrée.Dress the tomatoes with a fruity olive oil and a sprinkling of finely shredded basil. Try this preparation with thick bluefish fillets, too; the spice mixture is a delicious complement to the richness of the fish.

PREP: 10 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

1 tablespoon chili powder

2 teaspoons light brown sugar

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon salt

2 teaspoons olive oil

4 large salmon steaks, inch thick
(about 8 ounces each)

lemon wedges (optional)

1. Prepare outdoor grill for direct grilling over medium heat.

2. In cup, mix chili powder, brown sugar, cumin, thyme, salt, and oil.

3. With tweezers, remove any pin bones from salmon. With hands, rub spice mixture on both sides of salmon steaks.

4. Place salmon on hot grill rack. Grill, turning once, until just opaque throughout, about 8 minutes. Serve with lemon wedges, if you like.

EACH SERVING: About 405 calories, 40g protein, 4g carbohydrate, 24g total fat (5g saturated), 118mg cholesterol, 720mg sodium

TIP: This recipe doubles easily. Prepare a double batch, serve half, and refrigerate the remainder. Serve the salmon chilled or at room temperature the next day.

STEAK OR FILLET?

A steak is a cross-section cut containing a portion of the fish’s backbone and possibly a few rib bones; a fillet is a boneless section of flesh cut from either side of the fish. Salmon steaks and fillets are equally tasty and are interchangeable in most recipes. However, diners afraid of bones may prefer fillets.