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Tom Douglas Rub w Love Salmon Rub 454g
BA0573

$25.50
5 in stock

Description

Rub with Love Salmon Rub by Tom Douglas.


Large 1 lb / 454g plastic jar.


Tom’s first rub flavors “the best salmon in Seattle” at Etta’s restaurant, according to Northwest Palate Magazine. The rub is a combination of paprika, thyme, and brown sugar. It can also add sweet smoky flavor to pork or chicken.


GRILLED RUB WITH LOVE SALMON

Ingredients: Olive oil for brushing; About 5 tablespoons Rub with Love Salmon Rub on Eight salmon fillets, skin off. 1 lime & 1 lemon


Directions

-Fire up the charcoal grill for medium-hot direct heat.

- Lightly brush the salmon on both sides with oil.

- Generously coat the salmon fillets on both sides with the spice rub.

- Grill the salmon over direct heat, covered, with the vents open.

- Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.

- Move the salmon to a cooler part of the grill if necessary.

- The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.

- When the salmon is cooked, remove the fillets from the grill and place them on a large platter.

- Using a microplane or other small grater, zest the lemon and the lime directly over the salmon.


Tom Douglas, is a Seattle-based chef who has been cooking up Pacific Northwest cuisine since the early eithies and is known for winning the 1994 James Beard Award for Best Northwest Chef.

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Rub with Love Salmon Rub by Tom Douglas.


Large 1 lb / 454g plastic jar.


Tom’s first rub flavors “the best salmon in Seattle” at Etta’s restaurant, according to Northwest Palate Magazine. The rub is a combination of paprika, thyme, and brown sugar. It can also add sweet smoky flavor to pork or chicken.


GRILLED RUB WITH LOVE SALMON

Ingredients: Olive oil for brushing; About 5 tablespoons Rub with Love Salmon Rub on Eight salmon fillets, skin off. 1 lime & 1 lemon


Directions

-Fire up the charcoal grill for medium-hot direct heat.

- Lightly brush the salmon on both sides with oil.

- Generously coat the salmon fillets on both sides with the spice rub.

- Grill the salmon over direct heat, covered, with the vents open.

- Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.

- Move the salmon to a cooler part of the grill if necessary.

- The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.

- When the salmon is cooked, remove the fillets from the grill and place them on a large platter.

- Using a microplane or other small grater, zest the lemon and the lime directly over the salmon.


Tom Douglas, is a Seattle-based chef who has been cooking up Pacific Northwest cuisine since the early eithies and is known for winning the 1994 James Beard Award for Best Northwest Chef.