One of Brian’s favorite things that I make is orange salmon. I haven’t made it in a while, so I decided to make a variation of it for dinner last night. Instead of putting it on a salad, I used it as the main course and served glazed carrots on the side. Followed up by black bean brownies with a twist for dessert.
I used a slightly different rub:
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- clementine zest
- 3 5 salmon filets
Mix rub together and generously coat salmon with rub. Broil for 8 minutes for when salmon easily flakes with fork.
- 15 blackberries
- juice of one clementine
- 1 teaspoon honey
- 1 teaspoon soy sauce
Mash up black berries. Add juice, honey and soy sauce. Mix well. Put in small sauce pan over med-high heat until it boils. Lower heat and simmer for 5 minutes or until slightly thickens. Spoon over salmon filet.
- 8 oz baby carrots
- 1/2 tablespoon butter
- 1 tablespoon brown sugar
Place carrots in boiling water. Boil until fork tender. Drain water. Add butter and brown sugar. Stir until melted and combined.
To mix it up a bit, I added one teaspoon of cinnamon to the black bean brownies. It really made a difference. I was surprised that you could taste it so much. It really enhanced the brownies.
Overall, it was a highly tasty dinner and very easy to make.