Assyrian Barbecued Salmon

• 2 cloves garlic, minced
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• About 1/2 teaspoon salt
• 1/4 cup sesame seed
• 2 tablespoons minced fresh dill
• 4 salmon steaks (each 3/4 to 1 in. thick, 2 to 2 1/3 lb. total)
• Lemon wedges

1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.
2. On a plate, mix sesame seed and dill.
3. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.
4. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.
5. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.
6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.
7. Garnish with dill springs, if desired.

garlic, lemon juice, extravirgin olive oil, ground cardamom, ground cloves, salt, sesame seed, fresh dill, salmon, lemon wedges

Taken from www.myrecipes.com/recipe/assyrian-barbecued-salmon (may not work)