I love this sweet, flaky salmon. It’s a breeze to prepare and flavors are wonderful: earthy cumin and paprika, warm chili powders, and coarse sea salt. It seems like a lot of spice for just two servings, but brushing the fillets with maple syrup calms the heat (and finishes the fish with a beautiful copper glaze.) In the dead of winter (or when you’re too lazy to fire up the grill) you can prepare this dish under the broiler with a similar result.

Maple-Ancho Grilled Salmon

INGREDIENTS

2 6-oz. salmon fillets
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ancho chili powder
1/4. tsp cumin
1/4 tsp. brown sugar
1/2 tsp. sea salt
2 tsp. maple syrup

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high.

2. Combine paprika, chili powder, ancho chili powder, cumin, and brown sugar. Sprinkle salmon with salt and then rub with the spice mixture.

3. Coat grill with oil or nonstick cooking spray. Grill the salmon until it flakes easily with a fork, brushing it with maple syrup about a minute before it finishes cooking.

Serves 2.

(Adapted from Cooking Light)