Spice Rubbed Salmon with Cucumber Relish

I love finding new ways to cook fish. This salmon is similar to the BBQ Salmon, in that it has a delicious spice rub, but it's different in that it's finished with a refreshing summer vegetable relish. It's a wonderful combination, and it looks beautiful on the plate - bonus!

Start by making the spice rub - just take a look at all these herbs and spices - you know it's going to be good!



In a small bowl, combine the brown sugar, garlic powder, oregano,



cumin, chili powder,



paprika, salt, thyme,



and stir to combine. Place the salmon fillets on a greased baking sheet and then sprinkle on the spice mixture.





Bake the salmon for 8-10 minutes or until it flakes easily with a fork. While it's cooking, prepare the relish. Chop up the cucumber, red pepper and onion and place it a medium bowl. Add the vinegar



and the salt and stir well to combine. Stir in the mint. (Oops, I forgot this part - it adds great flavor AND color so don't forget!)

To serve, top the salmon with the relish, and taste summer!

Find more great recipes at It's a Keeper, Full Plate Thursday, Bizzy's Recipe Box, Swanky Stuff Thursday, Thursday's Treasures, Tastetastic Thursday.

One year ago: Chicken with Zucchini and Mushrooms
Two years ago: Rhubarb Blueberry Muffins
Three years ago: Grilled Rubbed Pork

Spice Rubbed Salmon with Cucumber Relish

1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt, divided
1/4 tsp. thyme
4 - 6 oz. salmon fillets
2 cups chopped cucumber
1 cup chopped red pepper
1/4 cup chopped onion
1 Tbsp. cider vinegar
2 Tbsp. chopped fresh mint

Combine brown sugar, garlic powder, oregano, cumin, chili powder, paprika and 1/4 tsp. salt in a small bowl. Stir to combine. Place salmon fillets on a greased baking sheet. Rub the spice mixture evenly over the fish. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.

Meanwhile, combine cucumber, red pepper, onion, remaining salt and mint. Add in vinegar and stir well to combine. Serve relish with fish. Serves 4.

Recipe Source: Cooking Light circa 2005 (many, many years ago!)