The cover of the September 2010Cooking Light Magazine jumped out at me with its gorgeous photo of salmon just waiting to be eaten. Salmon anything is usually a winner and my family loves salmon. Super easy, of course, and healthy--at this point, who doesn't know that Omega-3 fatty acids are good for us?
The maple-glazed salmon was excellent--a bit of spice with the sweetness of maple syrup. Everyone loved it.
I paired this with Roasted Fingerling Potatoes with Dijon from Cooking Light's August issue. But I didn't use Fingerling potatoes, I used Yukon Gold, and I substituted Rosemary for Parsley. I also doubled the amount of Dijon mustard and next time will double it again.
And my go-to green vegetable as of late is a pretty medley of broccoli, red bell pepper, and garlic sauteed in a little garlic-infused olive oil.
Hope you give this delicious and healthy Sunday Supper a try.
1 teaspoon 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 kosher salt
4 6-oz Alaskan salmon fillets
2 Tablespoons maple syrup
1. Preheat broiler
2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.
Calories: 352 Fat: 20 g Protein: 34.6 g Carb: 8.6 g
Roasted Fingerling Potatoes with Dijon (adapted from Cooking Light Magazine)
2 1/2 lbs fingerling potatoes, cut in half lengthwise (I used Yukon Gold)
2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard (I used 2 teaspoons and would add even more next time)
3 tablespoons chopped fresh parsley (I substituted Rosemary)
1. Preheat oven to 425 degrees
2. Place potatoes on a baking sheet. Drizzle potatoes with 1 Tablespoon oil; sprinkle with salt and pepper. Toss to coat. Add chopped parsley (or rosemary). Bake at 425 for 30-45 minutes or until golden brown.
3. Place the remaining 1 Tablespoon olive oil, pepper, and mustard in a large bowl; stir well with a whisk. Add potatoes; toss gently to coat.
Calories: 172 Fat: 5.2 Protein 2.8g Carb 29.4 Fiber 2.9