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Maple-Glazed Salmon

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Alekka Sweeney’s clients often request simple, one-pan dinner solutions, and this recipe fits the bill. The chef-instructor from Pittsburgh, Pennsylvania, suggests serving this dish with sliced Brussels sprouts that can be tossed in oil and roasted while the salmon bakes. And, she says, if there’s any bacon leftover from her Maple-Bacon Baked Donuts recipe, toss that in with the sprouts and drizzle with a touch of maple syrup to round out the side dish.

Sweeney loves the play of the sweet and spicy coming from the maple syrup and heat from the Creole seasoning and cayenne. She suggests doubling the spice-blend recipe to have on hand. Although these ingredients complement salmon, they also elevate chicken breasts and pork tenderloin. “They will take a bit longer to cook, but the result will be delicious, and the entrée is kid-friendly — especially if the spices are toned down a touch,” Sweeney says.

Maple glazed salmon
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