Name: Southwestern Maple Glazed Salmon with Pineapple Salsa
Total time: 30 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 teaspoon paprika; 1 teaspoon ancho chile powder; ¼ teaspoon ground cumin; ¼ teaspoon sugar; 1 teaspoon kosher salt; 4 (6 ounce) salmon fillets; 2 tablespoons maple syrup; 2 cups diced fresh pineapple; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice, from one lime; 1 tablespoon maple syrup

Southwestern Maple Glazed Salmon with Pineapple Salsa

By Jenn Segal, inspired by Cooking Light

The spices on this easy salmon dish create a delicious crust and add a hint of heat to balance out the sweetness of the syrup.

Servings: 4

Total Time: 30 Minutes

Ingredients

For the Salmon

1 teaspoon paprika
1 teaspoon ancho chile powder
¼ teaspoon ground cumin
¼ teaspoon sugar

1 teaspoon kosher salt
4 (6 ounce) salmon fillets
2 tablespoons maple syrup

For the Pineapple Salsa

2 cups diced fresh pineapple
2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice, from one lime
1 tablespoon maple syrup

Instructions

Set an oven rack about 6 inches from the top of the oven and preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Make the pineapple salsa by combining all of the ingredients in a small bowl. Set aside.
Mix the paprika, ancho chili powder, cumin, sugar and kosher salt together in a small bowl.
Place the fillets on the prepared baking sheet and sprinkle evenly with the spice mixture. Broil for 5-6 minutes, or until almost done. Remove the pan from the oven and brush the fillets evenly with the maple syrup. Broil for one minute more. Transfer the fish to plates and top with pineapple salsa.

Pair with

Nutrition Information

Calories: 441
Fat: 23 g
Saturated fat: 5 g
Carbohydrates: 23 g
Sugar: 18 g
Fiber: 2 g
Protein: 35 g
Sodium: 601 mg
Cholesterol: 94 mg