Grilled Cured Salmon

Directions

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