Recipe by Robin Vitetta-Miller >>>

If you eat fish regularly, then you’ll love this unusual Barbecue Roasted Salmon, which debuted in our September 1998 issue. The flavor is an intriguing blend of sweet (thanks to brown sugar and cinnamon), spicy (chili powder and cumin lend a barbecue taste), and tart (from lemon rind). Try it with asparagus, or--for a Cinco de Mayo twist--with a side of jicama salad. However it’s served, we think this memorable dish deserves heavy kitchen rotation.