Maple-Glazed Salmon

serves 4

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground ancho chile powder

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1 teaspoon sea or kosher salt

4 (6-ounce) salmon fillets

cooking spray

1 teaspoon maple syrup

Prepare grill, heating to medium.

Combine first 5 ingredients.  Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spay; grill 7 minutes.  Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Taylor's Notes:

This recipe was super simple and easy considering I had everything besides the salmon in my pantry.  No wait, I didn't have ancho chile powder and couldn't find it at the store, so I just added a little more chili powder and cumin to make up for it.  I did half this recipe, as in I only grilled two salmon fillets, but I bet I used a full recipes worth of seasoning.  Next time I'll try to heat it up a little more... it was good and we liked the spicy-sweet thing it had going on, but the spice factor could have been taken up a notch or two.

Click on the link above for the Panzanella Salad - you'll love it.  It was really tasty, super easy, and will definitely become a staple for these Summer months.  

For the zucchini, I just sliced 'em up, drizzled them with olive oil, sprinkled them with a little s&p and put them on the grill with the salmon.  

In case you're wondering, we drank Sauvingon Blanc from both Kim Crawford and Dashwood.  Delish.

Enjoy!