maple-glazed salmon and tomato-dill brown rice

This recipe has made it into my cute little Anthropologie recipe book. Not only was it quick to prepare and cook (35 minutes because we used non-instant organic brown rice), it is GOOD. Enjoy.

Maple-Glazed Salmon

1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ancho chile powder
1/4 tsp. ground cumin
1/4 tsp. brown sugar
1 tsp kosher salt
1 lb. Alaskan salmon filets (I'm weird about seafood, so we get the Alaskan sockeye salmon even though it is a bit pricey)
Cooking spray
2 Tbsp. maple syrup

Preheat broiler (come on, how EASY is this?!).

Combine the first 6 ingredients; rub spice mixture evenly over the flesh side of the fillets. Place fish on a broiler pan (or baking sheet) coated with cooking spray; broil 6 minutes or until desired degree of doneness (we went about 8)

Brush fillets evenly with syrup; broil 1 minute.


Tomato-Dill Brown Rice
(It originally calls for couscous and couscous is usually quicker, but it has a lot of wheat in it which bothers me, so we just use our beloved Central Market Organic Brown Rice. Delish.)

Oh yeah, we pretty much changed the entire recipe. Except for the dill and tomatoes.

Cook the rice as directed on the package. Substitute low-sodium chicken broth in for some of the water if you want a little something-something more. When the rice is done, add about a Tbsp of olive oil, 1/2 cup halved cherry tomatoes, 1/4 cup chopped red onion, 2 Tbsp of chopped dill, some Kosher salt, and pepper. Easy peasy.

I'm usually weird when it comes to dill - I HATE pickles and that sour-ey taste. However, the dill marries perfectly with the red onion and I LOVE it. I just can't explain it. You'll have to try it for yourself, I guess. And most of this stuff is all around your house anyways!

Here's how the wonderful meal turned out....



Time for dishes, a walk with One, finishing my glass of favorite New Zealand white wine, and a bath.