 | | Directions | 1. For the Salmon, mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. For the Relish, mix all ingredients in medium bowl. Cover. Refrigerate until ready to 400° F. Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with paprika mixture. Place salmon on foil-lined baking pan.
3. Bake 10 to 15 minutes or until fish flakes easily with a fork. Or, grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork. Serve salmon with Orange Relish. |
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | Citrus Salmon: |
| - | | 1/4 cup orange juice |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 4 salmon fillets (about 1 pound) |
| - | | 1 tablespoon brown sugar |
| - | | 1 teaspoon McCormick® Paprika |
| - | | 1/2 teaspoon salt |
| - | | Orange Relish: |
| - | | 1/2 teaspoon grated orange peel |
| - | | 2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces |
| - | | 2 tablespoons chopped red bell pepper |
| - | | 1 tablespoon honey |
| - | | 1 tablespoon chopped red onion |
| - | | 1 tablespoon chopped fresh parsley |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
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| | Nutrition (per serving) | Calories: 283 Calories
Fat: 11 Grams
Protein: 25 Grams
Cholesterol: 62 Milligrams
Carbohydrates: 21 Grams
Sodium: 354 Milligrams
Fiber: 3 Grams
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