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.

Makes 6 servings.

Prep Time: 20 minutes
Refrigerate Time: 30 minutes
Cook Time: 12 minutes

Nutritional Information

For 1 serving
Calories: 358
Sodium: 159mg
Fat: 26g
Carbohydrates: 9g
Cholesterol: 57mg
Fiber: 2g
Protein: 22g

Spiced-Up Citrus Salmon

• Low Carbohydrates  • Low Sodium

Ingredients

1/3 cup olive oil
3 tablespoons maple syrup
1 tablespoon grated orange peel
2 teaspoons McCormick® Gourmet Collection Paprika
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
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

Directions

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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