50+ Friends Club Cookbook
Fish and Shellfish

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Cider and Brown Sugar Salmon Fillet

From the Kitchen of: H@ppy

Marinade:

6	oz can	Frozen Apple Cider or Juice Concentrate
2	Tbsp.	Vegetable Oil
1	Tbsp	Brown Sugar
1	tsp.	Salt

Mixed Spice Rub:

1	Tbsp.	cracked Black Pepper
1	tbsp.	cracked Mustard Seeds
1	tsp.	crushed dried hot Red Chile
1	tsp.	Paprika
1	tsp.	ground Coriander
2	Lb.	Salmon Fillet, with skin on, about 1 inch thick

• At least 1 hour and up to 4 before you plan to grill, prepare the marinade, combining the ingredients in a bowl.
• Put the fish in a bag and pour the marinade in. Refrigerate it.
• When ready drain it and cover the flesh side with the dry rub ingredients (mix them first). Let sit for 30 minutes.
• Fire up the grill to high. Oil the grate and cook the fish skin side down for 5 to 6 minutes, until the skin is nearly black.
• Turn and cook for and additional 3 to 4 minutes. It will be done when just opaque pink at the center. Carefully peel the skin off and serve.