By Tobin Larson (aka
When Ultra first took me to her favorite
restaurant, the Brazilian-themed Bossa Nova in West Hollywood, she
told me to get the salmon, it's the thing that she always ordered.
Well, I'm from the school of thought - and I may be the only student
in the school - that when two people go out to eat they should never
both get the same thing. You have to have the same dish when you
stay home for dinner, so don't do it when you're out.
So I got the grilled shrimp. It was
delicious. Then I tasted her salmon.
We've been back dozens of times and
we've both always gotten the salmon!
I've been experimenting in the
kitchen for some time, trying to recreate the Bossa Nova dish. This
isn't it exactly, but it is really good. In fact, since I came up
with this version it has been requested, weekly!
2 Salmon fillets
1. Preheat the broiler
2. Rinse the salmon under running
water and pat dry with paper towels
3. In a small bowl combine:
- 1 teaspoon each of the chili
powder and paprika
- ¼ teaspoon of cumin
- 1 tablespoon of brown sugar
Grind it all together then using your fingertips rub it over the
skin-free side of the salmon fillets
5. Place the fillets skin-side down
onto an oiled broiler pan and put them in the oven
6. Broil for 7 to 9 minutes, then
remove from the oven
7. Drizzle each fillet with ½
tablespoon of maple syrup
8. Broil for 1 more minute
9. Remove from the oven. While the
fillets are still on the broiler pan slide the spatula between the
skin and the flesh of the fish and separate them placing the now
skinless fillet on individual plates.
Serve with a
salad and you've got a meal!