This week’s Craving Ellie in my Belly recipe is Salmon with Sweet & Spicy Rub and was chosen by Pam from Lobster and Fishsticks. Once I read over the ingredient list for this recipe I knew immediately I was going to love it. I’m a huge fan of sweet and spicy flavors…though I wouldn’t consider the flavor in this dish spicy. It has great chili flavor but there wasn’t any heat so don’t let the term “spicy” mislead you.
I made this salmon for my husband and mother in law and they both loved it. Instead of grilling it I put it under the broiler. I served it with whole wheat linguine tossed with olive oil, garlic and spring vegetables. I was craving pasta and as always veggies so although it may sound like a weird combination with the salmon, it really all went together nicely.
I am going to leave you with both recipes now…because I’m headed out to the beach today for a much needed break with my hubby! Enjoy your weekend and Happy Easter!
Salmon with Sweet and Spicy Rub
Recipe from Ellie Krieger, The Food You Crave or Food Network
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
Linguine with Spring Vegetables
Recipe from Aggie’s Kitchen
1 box whole wheat linguine
4-5 zucchinis, cut in rounds
1 lb asparagus, cut in thirds
2 red cubanelle peppers (sweet Italian peppers, can sub red bell pepper), sliced thinly
3-4 garlic cloves, crushed and minced
4 TB olive oil, divided
salt and pepper to taste
Parmesan cheese, for serving
Cook linguine according to directions.
In large non stick saute pan, heat 1-2 TB of olive oil. Add zucchini rounds, in batches, and cook both sides until lightly browned. Remove from pan. Add garlic and pepper strips and cook for 1-2 minutes. Add asparagus and continue to cook for 2-3 more minutes, adding salt and pepper to taste. Add back in zucchini, as well as drained pasta. Toss pasta with vegetables and additional olive oil. Serve with freshly grated Parmesan cheese.