This weekend was pretty light on the at-home cooking/baking. Other than my Bear Claw bundt cake for National Bundt Day, I tried another recipe from the cookbook Worth Tasting: A Culinary Tour Through the Architecture of the Palm Beaches.
My choice this weekend was roasted barbecue salmon. Oddly enough, I grew up in the South, so barbecue should be flowing through my veins. However, growing up in a Filipino household, barbecue was more a treat than a staple. This recipe incorporates a rub to be baked on top of the salmon as opposed to a sauce, but it’s completely delicious. I was surprised because I’m not a huge fan of chili powder and usually stay away from anything with “spicy” heat (as opposed to “warmth” heat, like cinnamon). The brown sugar really sets this rub apart and worked extremely well on the baked salmon. Plus, I love how the rub turned a gorgeous darkened color. And, the smell was amazing. This may become my “go-to” for salmon preparation! Every recipe I’ve tried from this cookbook has been winner. I can’t say enough great things about it: easy to prepare recipes, delicious flavors, variety of ingredients. Seriously, this cookbook is top notch!
1/4 c. orange jucie
2 tbsp. fresh lemon juice
4 6-oz. salmon fillets
2 tbsp. brown sugar
4 tsp. chili powder
2 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. ground cinnamon
Mix the orange juice and lemon juice in a large sealable plastic bag and add the fillets. Seal tightly and turn to coat. Marinate in the refrigerator for 1 hour, turning once; drain.
Arrange the fillets skin side down in a baking dish sprayed with nonstick cooking spray. Combine the brown sugar, chili powder, lemon zest, salt and cinnamon in a small bowl and mix well. Rub the brown sugar mixture over the top of the fillets. Bake at 400 degrees for 20 to 30 minutes or until the fillets flake easily when tested with a fork. Serve with lemon slices.