1 to 5 hours
1 ½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
¼ cup agave nectar
1 tablespoon smoked paprika
½ teaspoon ground cumin
1 teaspoon celtic sea salt
Member recipes are not tested by the CHOW food team.
A San Francisco classic: just coffee, sugar, Irish whiskey, and cream.
A mixture of spices used for pickling meats such as corned beef and sauerbraten.
A great side dish that can be made the day before and gets even better with time.
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