Leftovers? If you made extra salmon, turn it into a dynamite salad: Just flake the salmon and toss it with a little oil and lemon or lime juice. Or stir the flaked fish into a rice, potato, or pasta salad.

Ingredients:

2 tbsp dark brown sugar
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp mustard powder
4 salmon fillets (6 oz each), skin removed
1 tsp olive oil

Directions:

• Stir together sugar, salt, pepper, cumin, and mustard in small bowl. Unwrap fish and leave it on paper you bought it in, placing it so side that had skin is down. Press sugar mixture evenly onto fish.
• Heat oil in large nonstick or cast-iron skillet over medium heat. When hot, place fish rub-side down in pan. Cook until rub dissolves and darkens slightly (being careful not to burn), about 4 minutes. Flip fish and cook to medium doneness, about 1 minute.

Yields 4 Servings.

Nutritional Information:
351 calories; 34 g protein; 19.7 g total fat; 3.9 g saturated fat; 100 mg cholesterol; 7.3 g total carbohydrates; .3 g fiber; 823 mg sodium; 6.7 g sugar