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.
20m
PREP TIME
12m
COOK TIME
358
CALORIES
14
INGREDIENTS
Ingredients 6 Servings
- Step1
- 1/3 cup olive oil
- 3 tablespoons maple syrup
- 1 tablespoon grated orange peel
- 2 teaspoons McCormick Gourmet™ Organic Paprika
- 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1 teaspoon McCormick Gourmet™ Organic Chili Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/8 teaspoon salt
- 6 salmon fillets, about 1 1/2 to 2 pounds
- 3 tablespoons orange juice
- 1 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
-
1
package
(5 ounces)
baby
arugula, about 7 cups
![substitution]( "substitution")
Substitutions available
- baby spinach leaves, about 7 cups
- 3 seedless oranges, peeled and sectioned
- 1/2 cup toasted chopped pecans
INSTRUCTIONS
- 1 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
- 2 Refrigerate 30 minutes. Remove salmon from marinade; place on greased broiler rack. Discard any remaining marinade
- 3 Broil 8 to 12 minutes or until salmon flakes easily with a fork, turning halfway through broiling
- 4 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
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