Tag Archives: brown sugar

Brown Sugar Chili Rubbed Salmon with Avocado Crema

The photos had me drooling.  I spotted this on one of my favorite blogs and I had to make it.  Immediately.  And let me tell you, it was amazing. And to top it off, it is one of those recipes that is easy enough to make on any weeknight, but fancy enough for special guests too.

You have to make this.

Sweet with a tiny touch of spice, cooled with a creamy avocado sauce.  The little tang of lime.  Perfection.  I’m told it’s not bad form at all to lick the crema bowl (good thing!).

If you only try one new salmon recipe this year, make it this one.  Easily in my top 10!

Tastes as delicious as it looks!

Could it possibly taste as delicious as it looks?  Absolutely!

Brown Sugar Chili Rubbed Salmon with Avocado Crema
(from canyoustayfordinner.com)

For the crema:
1/2 avocado, peeled and pitted
2 tbsp. sour cream
2 tbsp. fresh lime juice
1/4 cup fresh parsley (optional, I didn’t have any so I left it out)
1 garlic clove
1/4 tsp. salt.

For the salmon:
2 tbsp. brown sugar
1 tbsp. chili powder
1/2 tsp. salt
Pinch cayenne pepper
4 – 5oz. salmon filets
2 tbsp. olive oil
1 lime, sliced into rounds (at least 4 slices)
In a blender or food processor, combine crema ingredients and blend until smooth.  If you want the sauce thinner, you can add a bit of water to thin it (I didn’t).
In a small bowl combine brown sugar, chili powder, salt and cayenne.  Sprinkle over fish and rub into all sides of the filets.
In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add 2 of the salmon filets (skin-side-up if they have skin on) and cook, undisturbed, until the underside is crisp and just beginning to blacken, about 4 minutes. Flip the filets and cook an additional 4 minutes, until the fish feels firm to the touch. Remove to a plate immediately. Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 filets of salmon and repeat the cooking process. Once all of the salmon is cooked and transferred to a plate, add the lime slices to the now-empty pan and cook just until they begin to caramelize, about 30 seconds. Flip and cook for an additional 30 seconds.
To serve, top filets with a generous dollop of crema and press a caramelized lime into the top of each filet.
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Broiled Grapefruit

Most people think I’m pretty strange when I tell them I cook grapefruit.  But the truth is, this is absolutely the best way to eat it.  I had this once at a B&B in Taos, NM and I’ve made it like this ever since.  The combination of heat and brown sugar makes for a sweet, juicy treat.  No sour faces.  And it works well with any kind of grapefruit.  This is the perfect addition to any breakfast or brunch, and not bad for a yummy snack either.

This hardly qualifies as a recipe since there are only two ingredients, but that doesn’t make it any less delicious.  Make it today.

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit

Grapefruit
Brown sugar (about a teaspoon for each grapefruit half)

Preheat broiler.  Slice a bit off each end of the grapefruit so there is a little flat spot for it to sit on so it won’t roll around.  Cut grapefruit in half and set the halves in a baking dish.  Sprinkle the top of each half with a teaspoon or so of brown sugar.

grapefruit2

Broil for about 3-5 minutes, until edges begin to brown and the brown sugar has melted over the top.  Remove from oven and eat.

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Cranberry Bliss Bars

The holidays are over, my waistline is a tiny bit bigger and now that I’m watching what I eat again I thought I would wistfully post about the wonderful goodies I made for Christmas.  Luckily, there are always occasions where you need a little treat, so I’m sure these will appear sometime again before next Christmas.

I love the Cranberry Bliss Bars at Starbucks.  They are only found around this time of year so I was thrilled to spot a recipe for them on Pinterest so I can make them whenever the mood strikes.  While these are not exactly the same, I thought they were quite similar and every bit as wonderful.  Maybe a little fluffier, less dense in the bar part, but I liked it.  Crystallized ginger was an odd ingredient that I hadn’t used before.  You may find it with the dried fruits (at my store it was in the natural foods section).  I took these to two parties and they were a huge hit.

Cranberry Bliss Bars

Cranberry Bliss Bars

Cranberry Bliss Bars
( from Your Home Based Mom – http://www.yourhomebasedmom.com/)

1 cup (2 sticks) butter, softened
1 1/4 cup brown sugar, packed
3 eggs
1 tsp vanilla
1 tsp ground powdered ginger
1/4 tsp salt
1 1/2 cup flour
1/4 cup minced dried cranberries
1/4 cup quality white chocolate (I used Baker’s, 1-2 squares chopped up)
1/4 cup minced candied (or crystallized) ginger

Frosting:
4 oz. cream cheese, softened
1 1/2 cup powdered sugar
2 tbsp butter, softened
1 tsp vanilla
1 tsp grated orange rind

1/4 cup minced dried cranberries

Preheat oven to 350˚.  Grease a 9×13 casserole dish.  Beat together butter and brown sugar, then add eggs and vanilla.  Beat until light and fluffy.  Add flour, powdered ginger and salt.  Beat well.  Fold in the cranberries, white chocolate, and candied ginger.  Spread batter in pan and bake for 20-25 minutes or until light golden brown.

Cranberry Bliss Bars - bottom layer

Cranberry Bliss Bars – bottom layer

After cake cools, mix all frosting ingredients (except cranberries) and spread over the top of cake.  Sprinkle with cranberries.  Cut into squares or triangles.

cranberryblissbars2

Cranberry Bliss Bars, all ready to slice up into fancy triangles.

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