Chili powder, ground cumin, and brown sugar is a no-fail combination for seasoning salmon. We like to serve it on a bed of sauteed spinach with a wedge of lemon.
Servings and Ingredients
|1 tbsp.||Hy-Vee Select olive oil|
|4||(4 oz each) salmon fillets|
|1 ½ tsp.||Hy-Vee chili powder|
|1 tsp.||Hy-Vee brown sugar|
|Hy-Vee salt, to taste|
Things To Grab
- Preheat grill to medium-high. Coat grill rack with nonstick cooking spray.
- Drizzle oil over salmon. Stir together chili powder, brown sugar, cumin and salt to taste; rub into salmon.
- Place fish on grill; grill 7 to 10 minutes on each side or until fish flakes easily with a fork.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 65mg
- Total Carbohydrates: 2g
- Protein: 24g
This style is typically packaged with yeast in the bottle and pours cloudy. Light amber in color with mild hop bitterness and moderate alcohol levels, it offers flavors and aromas of citrus fruit (not banana or clove). Pair with salads, seafood, chevre (goat cheese), and fruit-based desserts. Best served at 40-45 degrees in a flute.