I am officially a thief. I stole a page out of a magazine at the Doctor’s office. I couldn’t help myself and I tried not to do it…but well, I did anyway. I did look around really carefully to make sure no one was looking but I think the ripping sound of paper probably gave me away. The sad thing…I could have gotten it online. But I didn’t know that when I stooping to the low level of stealing. This is from McCormick’s Gourmet line and oh my goodness, you have got to try it!
Smoked Paprika Roasted Salmon with Wilted Spinach
Prep Time: 10 minutes
Marinate: 30 minutes
Cook Time: 15 minutes
1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons McCormick® Gourmet Collection Thyme Leaves , divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon grated orange peel
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 bag (10 ounces) fresh spinach leaves
1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.Print This Post