Smoked Paprika Salmon with wilted spinachPosted: January 1, 2009
|In an effort to eat healthier after all of our holiday parties and the upcoming NYE and NY Day binge, we wanted some fish. I found this recipe in my January issue of Bon Appetit on a McCormick Ad. I was a bit nervous adding cinnamon and sugar to it with the other stronger spices, and found it was a bit too overwhelming. Next time I would cut back on the spice mixture added to the top as it totally over powered the salmon. It was good, but I would definitely change it up next time, if we decide to try it again! I did put ours over rice (H’s) and greens (Mine) instead of spinach!ENJOY!
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.