Grilled Cured Salmon

• 1 tablespoon whole coriander seeds
• 1 tablespoon Sichuan peppercorns
• 1 dried cascabel pepper
• 1/2 cup turbinado sugar
• 1/4 cup smoked Danish sea salt (see box)
• 1/2 teaspoon freshly ground black pepper
• 4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

1. In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes.
2. Transfer to a plate to cool.
3. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes.
4. Let cool, then tear it into small pieces.
5. Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder.
6. Grind to a fine powder.
7. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl.
8. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper.
9. Shape cure into a flat mound that matches shape and size of salmon fillets.
10. Place salmon on top, and cover with remaining cure.
11. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
12. Scrape cure off salmon with knife.
13. Preheat a grill or broiler.
14. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.

coriander seeds, peppercorns, pepper, turbinado sugar, salt, freshly ground black pepper, skinless

Taken from cooking.nytimes.com/recipes/9370 (may not work)