I posted the recipe for the butternut squash couscous a while ago, but I forgot to post the maple glazed salmon that I had with it! This recipe comes from Cooking Light and I love the maple syrup that is used to glaze the fish after it has been cooked. It took about 20 minutes to prepare the spice rub and cook the salmon, so it can easily be served as a quick weeknight meal with a side of couscous or rice and veggies. The Cooking Light link even provides a suggested wine pairing, so check it out if you plan to make this for dinner! The magazine itself provides a quick and easy side to prepare - tomato-dill couscous - so if you feel so inclined, mix this up as well.
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ancho chile powder (or regular)
- 1/4 tsp ground cumin
- 1/4 tsp brown sugar
- 1 tsp salt
- 4 (6-ounce) salmon fillets
- cooking spray
- 2 Tbsp maple syrup
- Preheat broiler.
- 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 maple syrup; broil an additional 1 minute.