Spicy Sweet Salmon with Asparagus and red potatoes

This is a Cooking Light recipe that my family loves and I have been using it for quite some time. I do subscribe to Cooking Light and I have found the magazine to be hit and miss for me. This one though is a keeper. If you are feeding it to the kids watch out for the pepper powders in this dish. It may be too hot for them. Simply reduce the powders to about a 1/4 of what is listed here and you may want to add a bit more paprika (smoked paprika would be good too) and brown sugar. Experiment and have fun! The recipe for the red potatoes follows.

Sweet and Spicy Salmon

• 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

Preparation

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 spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Red Potatoes

1 to 2 pounds small red potatoes
3 cloves garlic, minced
3 tblsps olive oil
2 tblsps chopped fresh rosemary
1/2 cup parmesan cheese, grated

Heat oven to 400. Combine first 4 ingredients until potatoes are completely coated. Lay out potatoes evenly on a large sheet pan. Place in the preheated oven. Watch potatoes and using a large spoon, turn them every 10 minutes for about 40 minutes. The potatoes should be crispy and taste done on the inside, but not burnt. Sprinkle grated parmesan cheese on top and return to the oven for 5 minutes or until the cheese is melted. The kids will love these! The asparagus can be cooked in the microwave or on the stovetop with a little olive oil, salt and pepper. Enjoy these yummy dishes! Have a happy (and safe) Halloween!