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.