MAPLE-GLAZED SALMON DINNER - Cooking Light

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.

Maple-Glazed Salmon

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
Cooking spray
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