Spiced-Up Citrus Salmon (continued)
1 teaspoon McCormick® Gourmet Collection Chili Powder
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/8 teaspoon salt
6 salmon fillets (1 1/2 to 2 pounds)
3 tablespoons orange juice
1 tablespoon Dijon mustard
1 package (5 ounces) baby arugula or baby spinach leaves (about 7 cups)
3 seedless oranges, peeled and sectioned (optional)
1/2 cup toasted chopped pecans
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.
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