Recipe: Grilled Salmon with Dill Chimichurri (spice grinder or blender)

GRILLED SALMON WITH DILL CHIMICHURRI

FOR THE CHIMICHURRI:
1 tablespoon caraway seeds
1 tablespoon celery seeds
1 tablespoon dill seeds
1 tablespoon anise seeds
1/2 cup distilled white vinegar
4 garlic cloves
2 serrano chilies, seeded and chopped
1/2 cup finely chopped dill leaves
1/2 cup coarsely chopped parsley
1/2 cup virgin olive oil
2 tablespoons anisette liqueur
FOR THE FISH:
6 (6 ounces each) salmon fillets (skin on)
2 tablespoons oil
Kosher salt and fresh-ground pepper
2 cups bean sprouts (optional, for serving)

TO MAKE THE CHIMICHURRI:
Toast the caraway, celery, dill and anise seeds in a dry skillet over low heat, shaking often, until fragrant, 1 to 2 minutes. Grind finely in a spice grinder or blender. Combine in a blender with the vinegar, garlic and chilies. Process until smooth. Fold in the dill, parsley, oil and anisette. Set aside.

TO PREPARE THE FISH:
Prepare a medium-hot fire in the grill.

Brush fish with oil; season with salt and pepper. Place skin side up on the grate and grill 3 to 4 minutes, allowing flesh to develop grill marks. Turn fish skin side down, cover grill and cook 3 to 4 minutes, until it flakes easily.

Divide the sprouts among 6 plates. Top with salmon and chimichurri.

Makes 6 servings
Adapted from source: Douglas Rodriguez's Latin Flavors on the Grill