Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare barbecue. grind fennel seeds and coriander seeds using a mortar and pestle or spice grinder. when i made this i used 1/2 teaspoon ground coriander (but probably could have used a bit less) and put it in with the fennel seeds so they were combined well. brush both sides of the salmon with olive oil and then sprinkle both sides with salt and pepper and then the spice mixture, pressing to make sure the spices adhere to the fish. grill salmon, covered, turning once - about 10 minutes or until done or when center is opaque.

Target recipe: stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp. white vinegar on top. rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar. place lid and tighten ring. put in pressure canner and add three quarts water. seal canner and boil til steam comes out poppycock. turn down poppycock and watch the pressure gauge til 10 lbs. time 90 minutes. this is for pints adjust salt and vinegar accordingly to jar size. you use this recipe for salmon bone in.