A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sauteed spinach, this dish makes a lovely presentation for entertaining.
Amount Per Serving
2teaspoonsdried thyme leaves, divided
2poundssalmon fillet, rinsed and patted dry
1teaspoonorange peel, grated
1/2teaspoonsea salt, to taste
10ouncesfresh spinach, rinsed
Mix the orange juice, larger portion of the oil and half of the thyme in a small bowl.
Place the salmon in a glass dish. Add the marinade, then turn to coat. Cover.
Refrigerate 30 minutes or longer for extra flavor.
Preheat the oven to 400 °F.
Mix the brown sugar, smoked paprika, cinnamon, orange peel, remaining thyme and the sea salt in a small bowl.
Remove the salmon from the marinade. Place it in a foil-lined baking pan that's been treated with cooking spray. Discard any remaining marinade.
Rub top of the salmon evenly with the smoked paprika mixture.
Roast 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat remaining oil in a large skillet on medium heat.
Add the spinach, and cook 2 minutes or until wilted.
Serve the salmon over the spinach.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing