Broiled Salmon With Sweet Fennel and Paprika Spice Rub And Lemon Chive Aioli

PHILLIS CAREY’S

BROILED SALMON WITH SWEET FENNEL

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PAPRIKA SPICE RUB 

AND LEMON CHIVE AIOLI 

Phyllis Carey is my favorite cooking instructor at Great News Cooking School.  It is a fun time with friends to take a class and have an outing.

Ingredients:

Salmon and Rub:

2 tsp. brown sugar

2 tsp. crushed

or coarsely ground

fennel seeds

1 1/2 tsp. sweet paprika

1 1/2 tsp. garlic powder

1 1/2 tsp. freshly ground pepper

1 tsp. coarse salt

4 (6 oz.) skinless salmon fillets

2 T. grapeseed or vegetable oil

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Aioli:

1/3 cup mayonnaise

2 T. fresh lemon juice

2 T. minced chives

1 clove garlic, minced

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Directions:

Combine the Aioli ingredients and refrigerate until ready to serve and up to 8 hours ahead. Line the bottom of a broiler pan with foil and oil the top rack. Set the salmon fillets on the broiler rack. Preheat the broiler with the oven rack in the lower third of the oven so that the top of the salmon will be 8 inches from the heat.

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For the rub, combine the brown sugar, fennel, paprika, garlic powder, pepper and salt in a small bowl. Rub the mixture over the top of the salmon fillets. Brush the oil over the rub and broil the salmon for 9 to 11 minutes or until cooked through and well browned.

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Remove salmon to serving plates and drizzle with Lemon

Aioli and serve.