So tonight might be the night we officially say goodbye to summer round these parts. As we sat down to eat, a cool breeze hit us and leaves fell all over the back deck. At one point I contemplated getting a sweater, but I decided to savor this one last time eating outside at night.
Although, this is the Bay Area and we are known for our Indian Summers…so maybe this might be a lil premature. Either way, autumn is coming and I am super excited to start hibernating and make some comfort food!
To celebrate a beautiful day, I made a Sweet & Spicy Rubbed Salmon with a Chickpea Spinach Salad with a Cumin Dressing.
The orange dressing was PERFECT on top of the salmon.
I couldn’t think of a better way to celebrate! Soo healthy, refreshing & tasty. I am looking forward to leftovers tomorrow! I bet it will taste even better.
Salmon with Sweet & Spice Rub
(recipe Ellie Krieger- The Food You Crave)
-Cooking spray
-2 tablespoons packed light brown sugar
-1 tablespoon chili powder
-1 teaspoon ground cumin
-1/8 teaspoon salt
-1/8 teaspoon freshly ground black pepper
– 6- 5 ounce salmon fillets, skin & bones removed
– 1 tablespoon olive oil
Directions:
Coat your grill with cooking spray and preaheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin salt & pepper. Brush each salmon filet with 1/2 teaspoon of oil then rub each fillet evenly with the spice mixture.
Grill salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook for 5-6 minutes for medium doneness. Transfer to platter and serve immediately.
Chickpea Spinach Salad with Cumin Dressing
(Recipe Ellie Krieger- The Food You Crave)
-1 15 oz. cans chickpeas drained & rinsed
-2 tablespoons chopped flat leaf parsley
-1/4 cup diced red onions
-2 tablespoons olive oil
-2 tablespoons lemon juice
-1/4 teaspoon finely grated lemon zest
-3/4 teaspoon ground cumin
-Pinch cayenne pepper
-Salt & Pepper to taste
-3 tablespoons plain nonfat yogurt
-1 tablespoon orange juice
-1/4 teaspoon grated orange zest
-1/4 teaspoon honey
-2 cups lightly packed baby spinach leaves
-1 tablespoon chopped fresh mint
Directions:
In a medium bowl, combine the chickpeas, parsley, & onion. In a seperate bowl, whisk together the lemon juice, oil, lemon zest, cumin, cayenne salt & pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice, orange zest, and honey.
Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with mint.
