It seems like forever since I’ve had salmon, but it’s probably been a good 3 weeks I would say. I absolutely love fish, but it is so darn expensive and can go bad so quickly that it’s hard for me to buy. I usually buy the canned salmon and try to incorporate more fish that way.
It is recommended to have at least 2-3 servings of fish per week for optimum heart health, but I know I fall short most weeks. That’s why I was so excited to get a bunch of flash-frozen fish from a family friend the other day. Yippee!
So for my first fish recipe in the string of many soon to come, I tried Sweet Orange Salmon from CookingLight. The simple rub is a coating of different spices that gives it a nice sweet and spicy crust. I was running low on side ingredients, so I settled on a brown rice pilaf with a frozen veggie mix of black beans, corn, broccoli and bell peppers along with all the spices mixed in from the rub. Boy do I love salmon!
Sweet and Spicy Salmon
- 2 tbsp brown sugar
- 1 tsp chili powder
- 1/2 tsp graded orange rind plus about 1 tbsp juice (I only had clementines on hand)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 (6 ounce) salmon fillets
Mix all ingredients in a bowl (I doubled the recipe since I had more salmon) then coat the salmon fillets. Place on a foil lined baking sheet and bake at 450 for about 10-12 minutes, depending on the thickness of your fillets and your desired degree of doneness. Serve with your favorite side!
He also made a vinaigrette out of the crock-pot apple butter I made with rice vinegar, a dash of olive oil and apple cider, salt and pepper. Yum!
Now I have to think of leftover salmon ideas because we have so much leftover! Any ideas? A nice Asian salmon slaw comes to mind . . .