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This prize-winning recipe contest entry features sweet and spicy salmon served on a bed of arugula or spinach. Add orange sections for an extra touch of citrus. Photo credit: Ali Ebright from Gimme Some Oven.
1/3 cup olive oil
3 tablespoons maple syrup
1 tablespoon grated orange peel
2 teaspoons McCormick Gourmet™ Paprika
1 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
1 teaspoon McCormick Gourmet™ Chili Powder
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/8 teaspoon salt
6 salmon fillets, about 1 1/2 to 2 pounds
3 tablespoons orange juice
1 tablespoon Dijon mustard
1 package (5 ounces) baby arugula, about 7 cups
3 seedless oranges, peeled and sectioned
1/2 cup toasted chopped pecans
Mix oil, maple syrup, orange peel, paprika, ancho chile pepper, chili powder, cinnamon and salt in small bowl with wire whisk. Reserve 3 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat.
Refrigerate 30 minutes. Remove salmon from marinade; place on greased broiler rack. Discard any remaining marinade.
Broil 8 to 12 minutes or until salmon flakes easily with a fork, turning halfway through broiling.
Meanwhile, stir orange juice and mustard into reserved marinade until well blended. Place arugula in large salad bowl. Add dressing; toss to coat. Divide arugula and oranges among 6 plates. Top with salmon. Sprinkle with pecans.
(Amount per serving)