Salmon with Sweet & Spicy Rub (CEimB)

cooking spray
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.

(look at that piece of fish!)

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.