Sunday, December 8, 2013

Smokey BBQ salmon

How about a little smokey flavor to go with this cool, smokey weather?


This recipe is SOOOO easy, and so healthy and SOOO delicious.  My normal "go to" fish dish is also delicious and healthy, but I just had a craving for salmon today.  Craving, craving, craving, yum, yum, yum, and thankfully I'm not pregnant!


And when you are trying to beat the New Year's Resolutions rush by a month and loose the 1000 pounds that you have put on from NOWHERE, (ok, 10 pounds, but still 10 pounds is not coming off me no matter what I seem to do) then a healthy fish dinner is very helpful. 


A healthy fish dinner with 2-3 glasses of wine, and then chocolate for dessert, and a warm milky decaf coffee hasn't really helped the 10 pounds this week, but it was yummy.  Hope you enjoy!


BBQ Spiced Salmon 
recipe and words verbatim by How Sweet It is
serves 2-4
1.5 pounds fresh salmon
1 tablespoon brown sugar
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Preheat the broiler on your oven to the highest setting, moving the oven rack to just underneath the broiler.
In a bowl, mix spices, salt and pepper together until throughly combined. Rub spices over salmon (I actually just did one side because I tend to buy salmon that has skin on, so feel free to spread it out if your salmon is skinless.) evenly and place on a non-stick baking sheet or broiler pan. Broil for 6-8 minutes (for fish that is about one inch thick), turning once if desired. I actually prefer not to flip my salmon, as we love the crispy crust that one side gets. Serve immediately and top with pineapple salsa.

Pineapple Jalapeño Salsa
1 1/2 cups pineapple chunks, cut into tiny cubes
1/2 jalapeño, seeded and chopped
1/4 red onion, finely chopped
3 tablespoons freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
the juice of one lime
Combine all ingredients together and toss. Let sit for 30-60 minutes before serving if possible.

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