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We were a house divided on this one. For me, this was easily a 5 star recipe, both for flavor and ease of preparation. I love the combination of spices here, and you can never go wrong with the sweet/salty combination in my book. We don't tend to like our meats heavily spiced, so I went with a light sprinkling on some salmon fillets. The flavors complimented the salmon beautifully! DH thought the spices were "too intense", whatever that means, hence the 4. He did say that the flavor combination was good, though. I had sprinkled fairly sparingly, but I think I will hold on to the leftovers and try again with an even lighter hand. Thanks so much for posting, JB! Made for ZWT 8: The Wild Bunch.
Yum! I used it to hot smoke some salmon in a small fish smoker and it came out a treat. I let it sit around 4 hours and it's an ideal recipe for any oily fish, the salt seemed to leech out some of the natural oil to the outside which let it cook in the natural juices leaving great moist flavour at the base while the top took up the smoke from the woodchips perfectly.
I must admit that when mixing this up the amount of sugar was a little scary for me. Decided to use it on salmon, thinking that would be the best possible fit. IT WAS FANTASTIC!!! A good portion of the sugar melted off, leaving a hint of sweet mixed with the savory of the other seasonings. A perfect pairing with the salmon. I will make this often! Thanks for sharing! Made for Aussie Swap May 2009.