Lighten the mood in the kitchen tonight with a few recipes that’ll remind you of spring! Firefighter Tim shares recipes for an entree and a salad to help get you started: 

Chile Lime Glaze Salmon 
Ingredients:
Salmon
½ cup lime juice – fresh squeezed 
2 glugs of honey (roughly 2 tablespoons)
Splash of favorite Mexican beer
2 teaspoons soy sauce
1-2  tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon chipotle powder
1 tablespoon garlic powder
1 teaspoon Cajun seasoning 
Salt and pepper to taste
1 shot of ketchup for thickening
 
Add all ingredients except salmon to saucepan.  Simmer and stir until thick.  Let it rest for two minutes. Brush onto salmon.  Let rest for 30 minutes to 1 hour.  Spring dried chili powder and garlic powder onto salmon.  Bake until flaky – about 20-25 minutes.
 
Snow Pea Avocado Citrus Salad 
Ingredients:
 
Snow peas, whole
Spinach 
Sliced Avocado
Handful of Walnuts
Cherry tomatoes – optional
Mandarin wedges
 
Dressing: 
¼ cup red wine vinegar
1 tablespoon oil
1 glug honey
Juice from 2 squeezed mandarin oranges
Salt and pepper to taste
Shot of Dijon mustard – optional
 
Mix all dressing ingredients.  Put spinach, snow peas, sliced avocado, walnuts and mandarin wedges. into a bowl.  Top with cherry tomatoes.  Mix.  Add dressing. 

Twitter: @firemantimcfd