It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

10-Minute Maple-Crusted Salmon

10-Minute Maple-Crusted Salmon
A spicy sweet rub tops salmon fillets that are broiled then drizzled with maple syrup to create a caramelized crust for a healthy, easy dinner ready in under 10 minutes.
Maple-Crusted Salmon
This super simple salmon recipe from Lexi’s Clean Kitchen is one you’ll be digging into time and time again.
It’s simple enough for fast family dinners but so stunningly tasty you’ll be eager to share it for special occasions too.
We start things off with skinless salmon fillets. Of course you could serve with the skin intact too, it’s all a matter of preference with this dish.
I prefer wild caught salmon for it’s more robust flavor and can usually find it readily available just about year round at my grocer’s seafood counter. You can also use flash frozen salmon that will yield just about as tasty of results as fresh.
The salmon is sprinkled with a mixture of kosher salt, raw sugar, paprika and chile powder. Lexi’s original recipe calls for coconut sugar or granulated maple sugar to keep it on the super healthy side. Because I didn’t have either of those ingredients on hand, I used raw brown sugar that hasn’t been stripped of any color or flavor, giving it a natural taste with a hint of molasses.
The spice recipe calls for paprika, but the second time I made this salmon (because seriously, it IS so good) I had run out. So I subbed in Smoked Paprika and it was still lip-smacking delicious.
After the fish gets a short broil in the oven, a drizzle of maple syrup slather sweetens all of those spicy salty bits.
One thing to note…because like I said, I’ve made this recipe more than once…broiling the salmon for the recommended 7 to 9 minutes will give you a very dark crust, looking almost burnt. But that’s where the flavor comes in. The first time I cooked this I didn’t let it cook as long and pulled it before the crust could develop so the texture was more of a glaze.
The second time I cooked this dish, I went for the longer time and enjoyed a wonderfully crusty, spicy but sweet caramelized crust that yes, was dark, but oh so good!
I would suggest you check your cooking time at 6 minutes and then check every minute as it cooks to get the preferred crust. The quick cooking time results in a very moist, tender flake of fish. This my friends, is a keeper, and we have Lexi to thank for all of it. 
10-Minute Maple-Crusted Salmon Recipe
A spicy sweet rub tops salmon fillets that are broiled then drizzled with maple syrup to create a caramelized crust for a dinner ready in under 10 minutes.
Servings 4 servings

  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons raw brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds skinless salmon fillets cut into 4 portions
  • 3 tablespoons pure maple syrup
  1. Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  2. In a small bowl, mix together the chili powder, paprika, sugar, and salt
  3. Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
  4. Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
  5. Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.


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