Wednesday, September 9, 2009

Sweet Orange Salmon and Spinach Salad

School has started, and dinners (and blog posts) have suffered. I've been using the crockpot a fair amount, and while the meals have been good (did you know you can make Turkey Burgers in the crockpot?) they have been a bit unphotogenic. With the last days of summer here (must use the grill!), and the kids asking for their favorites (tacos and pasta), there hasn't been a whole lot of culinary excitement around here lately.

I knew it was time to put my "SuperMom" cape on, so tonight I prepared an old favorite (Spinach Salad with Strawberries) along with a new one (Sweet Orange Salmon). Not only did they taste great together, I'm pretty sure I gave the family more nutrition in one meal than they've had in the last week.

Sweet Orange Salmon

2 tablespoons brown sugar
1 teaspoon chili powder
2 teaspoons grated orange zest
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
salt and pepper
4 6 ounce salmon fillets
olive oil spray

Adjust oven rack to 5 inches below broiler.

Combine brown sugar, chili powder, orange zest, cumin, paprika, cinnamon, salt and pepper in a small bowl. Rub spice mixture over salmon fillets. Place salmon on a broiler pan coated with olive oil spray. Let salmon sit in the rub for 30 minutes.

Preheat broiler. Broil salmon for 6-8 minutes or until cooked.

Adapted from a Cooking Light recipe.


EAT! said...

Dinners have been the same around our house, but my clients are eating well. :)

Martha said...

Ditto, Amy!