This unique spice mixture is included for use in two separate recipes under separate entries: Grilled Spice-rubbed Salmon and Corn Salsa. This mixture and the other two recipes come from the July 1997 issue of Bon Appetit. We have used this spice mixture as a rub for other grilled fish and in other dry salsas that are largely constituted from vegetables. The flavor of the spice mixture does not go well with fruity salsas.
1½ tbsp coriander seeds
1½ tbsp mustard seeds
1½ tbsp cumin seeds
1 tsp black peppercorns
3 tbsp packed brown sugar
1. Heat heavy small skillet over medium-high heat. Add coriander, mustard and cumin seeds; saute until fragrant, about 3 minutes. Add peppercorns. Remove from heat and cool. Finely grind mixture in spice grinder or in mortar with pestle. Transfer to bowl. Mix in sugar.
2. Store spice mixture for up to a month at room temperature in a sealed container, away from the light.
Makes enough for one recipe of Grilled Spice-rubbed Salmon and one recipe of corn salsa.