Ancho Chile Rubbed Salmon with a Horseradish Maple Sauce

Back before I started limiting my meat consumption, I used this dry rub on pork chops and it always was the perfect combination of spicy and sweet. When I became a pescatarian I decided to try this same seasoning on a hardy fish, enter salmon! This is the perfect Monday night dinner. When you’re tired from your first day back after the weekend, the kids are cranky, and you just need to put something on the table. Season, bake, eat. Trust me it’s delicious and way better than a microwave meal!

Serves: 2 (you will have leftover sauce and seasoning so feel free to add a few more filets if you need to!)
Time: 15 minutes

2 Salmon Filets

Dry rub:⁣
2 Tbs chili powder (ancho if you have it) ⁣
1 tsp paprika⁣
1 tsp oregano⁣
1 tsp pepper⁣
1/2 tsp cayenne⁣
1 tsp cumin ⁣
1 tsp salt⁣

1/2 cup high quality maple syrup ⁣
1 Tbs Dijon mustard (I like kind with whole seeds, but any kind will do) ⁣
1 Tbs prepared horseradish ⁣
1/2 Tbs chili powder
1/2 tsp cayenne pepper ⁣

1. Preheat oven to 425
2. Mix together dry rub (I like to store this in my own spice jar to use in the future). Place the salmon skin side down on a foil lined baking sheet
3. Next mix the sauce together and brush over salmon. Bake for about 6-8 minutes

Serve with your favorite veggie


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