Thyme's minty notes are a perfect match for the fruity, sweet, and slightly sour tangerine. This combination is a great way to brighten the flavor of salmon.
15m
PREP TIME
15m
COOK TIME
218
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- Step1
-
1/4
cup
fresh
tangerine juice
![substitution]( "substitution")
Substitutions available
- fresh Clementine juice
- 2 tablespoons olive oil
- 3 teaspoons McCormick Gourmet™ Organic Thyme Leaves, divided
- 2 pounds salmon fillets
- 1 tablespoon McCormick Gourmet™ Ancho Chile Pepper
- 1 tablespoon brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
-
1
teaspoon
grated
tangerine peel
![substitution]( "substitution")
Substitutions available
- grated Clementine peel
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
-
1
cup
sections of
tangerine
![substitution]( "substitution")
Substitutions available
- sections of Clementine
INSTRUCTIONS
- 1 Mix tangerine juice, oil and 2 teaspoons of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish; turn to coat well. Refrigerate 30 minutes
- 2 Preheat oven to 450°F. Mix chili pepper, brown sugar, cinnamon, tangerine peel, remaining 1 teaspoon thyme and sea salt in small bowl. Set aside. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with chili pepper mixture. Place tangerine sections around salmon in pan
- 3 Roast salmon 10 to 15 minutes or until fish flakes easily with a fork. Serve with tangerine sections
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