Ancho-Rubbed Salmon Fillets with Lime

Cut this recipe in half to prepare for Valentine’s Day or save the leftover for a delicious salmon sandwich tomorrow. You can even throw the leftovers into the mornings scrambled eggs.

[quicklook-recipe prep_time=”10 min” cook_time=”10 min” serves=”4″ details=”” ]

Cut this recipe in half to prepare for Valentine’s Day or save the leftover for a delicious salmon sandwich tomorrow. You can even throw the leftovers into the morning’s scrambled eggs.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground ancho chile powder
  • 3/4 teaspoon smoked salt
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground cumin

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 salmon fillet (about 1 1/2 pounds), bones removed
  • 4 lime wedges

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”20 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 500°F. Coat a baking sheet with cooking spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a small bowl, combine the paprika, ancho powder, salt, sugar, cumin, cinnamon, and pepper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Set the salmon skin-side down on the baking sheet and coat with the oil. Scatter on the spice rub and let stand 10 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Roast until the salmon just begins to flakes easily with a fork, 10 to 12 minutes.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]

Serve with the lime wedges for squeezing.

[/step-item]

[nutrition-info calories=”258″ calories_fat=”” fat=”12 g” sat_fat=”2 g” choles=”94 m” sodium=”512 mg” carbs=”2 g” sugars=”” protein=”34 g” fiber=”0 g”] [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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