Sweet & Spicy Salmon

Another recipe from the Chef Fresco archives. We are so behind in posting I had to brush some cobwebs off this one. Har har! Time to get out the grill for some late summer grillin! Did everyone have as beautiful of a day as we did here in NC?! Man I love the cooler weather - gotta take advantage of it with some outdoor dinner making. We typically make grilled salmon about the same way - with some sort of dill rub. We decided to try something different to fix up the 2 lb of fresh salmon I got at HT (major sale)! This is definitely different than what we are used to - in a good way though. The brown sugar and chili powder combine together perfectly to create a sweet/spicy dish. If you don't have Mexican chili powder, sub regular chili powder. Modified from Food Network. We'll post that tabouli you see in the background there soon.

Ingredients

• Cooking Spray
• 1 tablespoons packed light brown sugar
• 1 tablespoon hot Mexican chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 lbs of salmon fillets
• 1 tablespoon olive oil

Directions

1. Coat your grill with cooking spray and preheat over medium heat.
   
2. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with a bit of the oil, then rub with the spice mixture.
3. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness.