Wednesday 11/13/13

4 salmon fillets, skinless
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ginger, dried
1/8 teaspoon black pepper, freshly ground
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup maple syrup, real
2 tablespoons coconut aminos
2 tablespoons lemon juice

Directions:
1. Preheat oven to 400 degrees.
2. Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
3. Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
4. Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
5. Serve with remaining warm maple glaze drizzled atop salmon.

For fish, this is a great recipe!  There aren’t too many fish recipes that rank high on my book of “hmmmm” but this is one of my favorites (right alongside the blackened salmon).  The sweet and savory mixes well with the spices to add a very unique taste to this meal.  I will definitely be eating this at least once a month, when I cook salmon.