Instructions: In a heavy skillet over medium high heat saute all seeds and peppercorns until fragrant, about 3 minutes. Remove from heat and cool. Process until finely ground. Mix in sugar. Reserve 2 Tbls in refrigerator for corn salsa.

Rub mixture over salmon on both sides. Refrigerate at least an hour. Grill until done. Serve with corn salsa.

Yield: 6 servings.

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