A grown-up meal

When I stop to think about what I eat  for dinner most nights, well, I am sad to say it is "nothing" or "cereal." Between teaching late, feeding and bathing G, and getting him to bed, I am usually too tired to do much in the kitchen. Last week, I decided I really wanted salmon. We had asparagus and potatoes. Thursday was a light day for me at work, so I picked up a really nice looking piece of fish at Publix, picked up G, then headed home. Of course, dinner wasn't until after G was in bed, but it was well worth the wait. I originally thought I would make mashed potatoes, but that plan quickly went south -- no time and I have no idea where my hand mixer is. So, we settled for baked (with butter and LF sour cream, yum!), and oven-roasted asparagus (super quick and tasty). I used a new recipe from the September 2010 issue of Cooking Light.  My two changes -- I didn't use the regular chili powder, and used avocado honey instead of maple syrup (it was all we had -- a souvenir from California). I had to bake my fish for about 10 minutes at 350 degrees F in addition to broiling. I like it cooked all the way through.

	Photo: John Autry; Styling: Cindy Barr

Maple-Glazed Salmon (from Cooking Light, Sept. 2010)


Other Time: 20 minutes minutes
Yield:  4 servings (serving size: 1 fillet)


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-ounce) 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.