Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it). Use a spatula to separate the fish from its skin after grilling. Round out the salmon with a simple spring salad.
Ingredients[]
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoons ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar
- 1 teaspoon sea or kosher salt
- 4 (6-ounce) salmon fillets
- Cooking spray
- 1 teaspoon maple syrup
Directions[]
- 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.
Yield: 4 servings (serving size: 1 salmon fillet)