Seasonal Recipe Ideas
Great on the grill

Superb Salmon

1 2- to 3-lb. salmon fillet
4 tbsp. or more Salmon Rub (below)
Mayonnaise (optional)
Charcoal
Hardwood chips (optional)

SALMON RUB
3 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. light or dark brown sugar
2 tsp. ground black pepper
2 tsp. celery seed
2 tsp. paprika
2 tsp. garlic powder
1 tsp. cayenne
1 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground fennel seed

1. Combine all the rub ingredients (the recipe makes 2/3 cup) and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. (Store the remaining rub in an airtight container.)

2. If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. When your coals are ashed over, or with the gas grill at Medium, add a handful of soaked hardwood chips.

3. Place the fillet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary anywhere from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork (don't wait until it separates into dry flakes). Serves 4 to 6.

Spicy Grilled Scallops with Cucumber Yogurt Sauce

Sauce:
2/3 cucumber, peeled, seeded and roughly sliced
200ml natural Greek yogurt
1 tablespoon roughly sliced mint leaves
Salt and freshly ground black pepper

Spicy scallops:
1 tablespoon sweet paprika
1/4 teaspoon each cayenne pepper, ground cumin and cinnamon
12-16 scallops, depending on their size
1 tablespoon olive oil

Instructions
Bring a small pan of water to the boil. Add the cucumber and cook for 3 minutes. Remove and purée. Once cool, add the yogurt and mint and liquidise again. Season to taste and chill until needed.

Mix together the paprika, cayenne pepper, cumin and cinnamon with a pinch of salt and some black pepper.

Clean the scallops by removing the tough small white muscle attached to the girth along with the thin black intestinal thread. Gently rinse clean and pat dry.

Toss in the olive oil and coat in the mixed spice. Grill on a hot barbecue or oven-top grill pan for 5-6 minutes, turning regularly. Serve with the cucumber sauce.