... Maple-Glazed Salmon with Panzanella Salad

Well, hello Summer!  We're officially in the heat of it here in Kansas City (heat of it... get it... ba dum dum)  and it's about all I can do to bring myself to turn on the oven.  So why not fire up the grill instead?  Hey, at least it stays cool inside that way.

Once my friends Ben and Kim of Four Foodies posted their Panzanella Salad recipe, I knew I'd need to make it soon.  Pairing it with salmon and zucchini just seemed to be a great healthy match-up.

All of that accompanied by a couple of bottles... glasses, okay... bottles of crisp white wine and we had a great Summer meal.  Hey, when you have a healthy meal like this one, you can afford to treat yourself a little.  Amiright?

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!