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Citrusy warmth — toast for curries, grind for dry rubs, pickling
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Green pods — crush for chai, biryani, Scandinavian baking
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Achievable elevated desserts — laminated doughs, cakes, custards
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Prepare an outdoor grill for direct grilling over medium heat. In a small bowl, combine the sugar, orange juice, paprika, cumin and crushed red pepper, stirring until sugar dissolves. Sprinkle the salt and pepper on flesh sides of the salmon fillets. Grill salmon, skin sides up, for 4 minutes, then carefully turn salmon over. Brush sugar mixture over salmon. Cook for 4 to 5 minutes longer or until just opaque throughout, continuously brushing sugar mixture over salmon. (An instant-read thermometer inserted horizontally into center of fillets should register 145 F.). Carefully remove salmon from grill by sliding a long, thin spatula between fish and grill grate. Discard skin.