Katie: One area of cooking that I haven’t had much experience with is fish. I decided to change that and began with this recipe from Cooking Light for Maple-Glazed Salmon. To make it more flavorful, I decided to use smoked paprika. First, I rubbed a mixture of smoked paprika, chile powder, cumin, and brown sugar over the salmon. I cooked the fish on both sides in a grill pan, and drizzled it with maple syrup towards the end. It turned out really good! I couldn’t taste the maple syrup much, so next time I might drizzle it over the fish at the very end.
I decided to try this recipe for Rice Pilaf with Apricots, Chickpeas, and Almonds as a side, taking Mark Bittmann’s suggestion of substituting millet for brown rice. I had picked up a bag of millet in the health food section awhile ago, but hadn’t tried it yet. It’s similar to couscous and could probably be substituted for many grains. Millet is a good source of some important nutrients and “isn’t just for the birds”! The pilaf turned out well and would probably adapt well to other grains, spices, or vegetables. I also served Japanese sweet potatoes roasted with a mixture of sweet paprika, cinnamon, and cumin as a side. Overall, this was a good meal and a good start to my adventures with fish!