Menu: Maple Glazed Salmon, Scrumptious Sweet Potatoes and Orange Zest Broccoli
Maple Glazed Salmon
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
1 teaspoon maple syrup
- Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.
I usually like to buy the prepackage sweet potatoes, you know the kind that are wrapped up in plastic. They have the microwave directions on the side and only take 5 minutes to cook. So I suggest looking for these at your grocery store, otherwise bake your sweet potatoes in the oven.
While the potatoes are baking combine a few tbsps of butter with brown sugar and chopped pecans, you could even throw in a pinch of cinnamon, nutmeg and chili powder. After the potatoes are done, split them open and drop a tbsp of your butter mixture in and let the ooey gooey goodness melt all over them.
Another quick fix convenience, I buy the steam-fresh packages of frozen broccoli. Pop it in the microwave and out comes perfectly steamed broccoli. But to dress it up, while its steaming, I take an orange and get some yummy zest. Put the zest aside and then cut the orange in half. After the broccoli has steamed put it in a big bowl, add the juice of 1 half orange and the zest. Mix it up and you're ready to go.
Now everything is ready to go so plate and serve!
Recipe and picture courtesy of my favorite website CookingLight.com