For years, I wouldn’t touch salmon. It always smelled and tasted “too fishy” for my sensitive palate, especially after a bad experience with some restaurant shrimp left me with a seafood aversion. But it’s an incredibly healthy source of omega-3 fats, B vitamins, and protein and it’s also one of the only types of fish that’s regularly available in my area for a reasonable price. As I started experimenting with my own salmon recipes, I learned that the “fishy taste” I grew up associating with salmon had less to do with salmon and more to do with the type of salmon my mom bought and how she prepared it. Take this Maple-Glazed Salmon: Smothered in a crunchy-sweet coating of maple sugar and optionally served with a squeeze of lemon, it’s a smooth, sophisticated collection of flavors that works whether your salmon is a mild Atlantic variety or a hearty sockeye. It’s especially delicious served with some lemon-pepper asparagus or mashed sweet potatoes!
Make your own non-toxic cosmetics!
I may make my living as a food blogger, but journey toward a more health-conscious lifestyle actually began with making my own cosmetics while I was still in high school–many years before I started “clean eating”. Desperate to get a handle on my sensitive skin and nose, I was also hoping for cheaper, more eco-friendly alternatives to store-bought products. If you’re in the same boat, making your own cosmetics and toiletries is easier than you might think! My e-book A Clean Face will give you the tools you need to get started for just $9.99.
- Preheat the oven to broil. Place the salmon on a foil-lined baking sheet.
- Combine the seasonings and maple sugar and pat on top of the salmon to make a thick coat.
- Broil 6-9 minutes depending on how thick the salmon is cut, until the salmon is cooked through and flakes easily when scratched with a fork.
- Remove from the oven and brush the maple syrup on top, then return to the oven for 1-2 more minutes, until the syrup starts to bubble.