Today, I was finally able to prepare for my first dish that would be exposed to my fellow food lovers. After much anticipation I decided to make a dish called Maple Glazed Salmon. I stumbled upon this recipe in the Cooking Light Magazine. The mixture of spices defintely add flare to this dish along with a sweet glaze over the top. A couple of suggestions that I have for this recipe are to use fresh salmon that is not pre-seasoned, a longer cooking time (which I will provide), and a true maple syrup instead of a plain run of the mill syrup. Don’t worry the fish is still pink if you use my suggested time!
To compliment the meal I added southwestern rice to enhance the spice blend used on the salmon. I also did a fresh mozzarella and tomato salad to complete this balanced meal. (Which I will include later in my recipes) ENJOY!
- 1 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground ancho chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon brown sugar
- 1 teaspoon sea or kosher salt
- 4 (6-ounce) salmon fillets
- Cooking spray
- 2 tablespoons maple syrup
- Preheat broiler
- Combine first 6 ingredients; rub spice mixture evenly over flesh side of salmon. Place fish on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.
Yield: 4 servings