Recipe: Sweet and Spicy Citrus Salmon with Arugula, Orange and Pecan Salad

SWEET AND SPICY CITRUS SALMON

"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."



FOR THE SALMON:
1/3 cup olive oil
3 tablespoons maple syrup
1 tablespoon grated orange peel
2 teaspoons McCormick Gourmet Organic Paprika
1 teaspoon McCormick Gourmet Ancho Chile Pepper
1 teaspoon McCormick Gourmet Organic Chili Powder
1 teaspoon McCormick Gourmet Organic Ground Saigon Cinnamon
1/8 teaspoon salt
6 salmon fillets, about 1 1/2 to 2 pounds
FOR THE SALAD:
3 tablespoons orange juice
1 tablespoon French's Dijon Mustard
1 (5 ounce) package baby arugula, about 7 cups (or spinach)
3 seedless oranges, peeled and sectioned
1/2 cup toasted chopped pecans

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

Refrigerate 30 minutes. Remove salmon from marinade; place on greased broiler rack. Discard any remaining marinade

Broil 8 to 12 minutes or until salmon flakes easily with a fork, turning halfway through broiling

Meanwhile, stir orange juice and mustard into reserved marinade until well blended. Place arugula in large salad bowl. Add dressing; toss to coat.

TO SERVE:
Divide arugula and oranges among 6 plates. Top with salmon. Sprinkle with pecans

Makes 6 servings
Source: McCormick, Photo credit: Ali Ebright from Gimme Some Oven.