It's been ages since I've posted and I apologize for my negligence. It's been a crazy last month or so. To give you a quick update, I'm about six weeks away from delivering our third child. We've been busy getting things ready for this new little girl. (Yes, that's right! Our first girl. We couldn't be more thrilled.) On top of that we're finishing out the last couple of weeks of school with all the chaos that that brings. On top of that we've had lots of other family emergencies crop up and it's been quite the adventure trying to navigate all those.
But here I am. For the time being. And happy to be posting a wonderful and amazing recipe with you that will save you big time if you're experiencing anything like the chaos that we are right now. This recipe is quick (less than 30 minutes from start to finish), light (perfect for spring or summer), and totally taste-bud-stunning delicious. It's fancy enough for a weekend, but easy enough for everyday. Not too spicy, but enough flavor to let those taste buds rise to heaven. And I won't even go into how healthy Salmon is except to say it's really good for you! We like to serve this with brown rice and a green salad (the salad pictured is fresh from our spring garden). Enjoy.
1 Tbsp. honey
2 Tbsp. extra virgin olive oil, divided
4 4-oz. salmon fillets
2 Tbsp. brown sugar
1 Tbsp. chili powder
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. black pepper
In a shallow dish, combine honey and 1 Tbsp. extra virgin olive oil. Lightly brush onto each salmon fillet, flesh side up. In another shallow dish, combine brown sugar, chili powder, cumin, salt, and pepper to make a dry rub. Using your hands, rub mixture onto the flesh sides of each salmon fillet. Heat large skillet to medium-high heat. Add remaining 1 Tbsp. olive oil. When hot, add seasoned salmon fillets skin side down and immediately reduce heat to medium-low. Cover with a splatter guard (a large lid or flat pizza pan works great in a pinch). Pan-sear salmon fillets for 7 minutes, then flip and cook for an additional 1-2 minutes or until a thermometer inserted in fillet reads 145 degrees F. Remove from heat and serve immediately. We like to serve this salmon with brown rice and a fresh garden salad.
Recipe Source: Adapted slightly from Skinnymom.com