Spiced Brown Sugar Salmon
Creating a meal plan isn’t particularly exciting news but the benefits of the trusty, little schedule will help you save time in the kitchen, money as well as cut down on food waste. (After all, there’s a reason we devoted a section to it in our book The School Year Survival Cookbook!) We recently fell off the meal plan wagon when summer started. I think we were so excited that we could finally live an unschedules, fly-by-the-seat-of-our-pants-life that we took it too far and tossed our meal planning as well. As a result, I felt like my old, pre-kid self standing around hungry at 6pm wondering what to do, except this time there was a small, hungry body with me! I had to bring some structure back to my life so the first thing I did was to start my meal planning again. I instantly threw this new recipe down on the plan. As dinners go, this Spiced Brown Sugar Salmon is gold. No marinade. Barely any prep. Quick cooking. What more can you ask for on a summer’s eve? You’re right?! Ice cream! Ice cream is what you could as for on a summer’s eve, so I highly recommend you make this and then eat ice cream. Those are the rules.
photo by Jasmine deBoer
Ingredients
- 4 8 ounce salmon fillets
- 3/4 cup brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh chipped dill for serving, if desired
Method
Preheat oven to 400
Cover a baking sheet with foil and spray with non-stick spray.
In a small bowl, mix brown sugar, cumin, chilli powder, salt and pepper.
Place salmon, skin side down, on prepared baking sheet. Evenly distribute sugar mixture over top of fillets to coat.
Bake for 12 to 15 minutes, depending on thickness.
Serve over noodles (tossed with a mix of oil, rice wine vinegar and chili powder) or rice and sprinkle with dill if desired.
You might also like
Cobb Salad
What’s the best part of summer entertaining? I love that meals can be simple – some grilled meat, a bit of salad, a bowl of berries – and everyone is
Mexican Breakfast
It’s Dad Week and this Mexican breakfast is one of Ben’s specialties, but I made the one I’m sharing with you today. The stomach flu that has been harassing Toronto
Sweet Pea and Mint Devilled Eggs
This post was originally published last year around St. Patty’s Day but I think this recipe is perfect for all the Easter eggs you have lying around. Even if you
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
0 Comments
No Comments Yet!
You can be first to comment this post!