Recipe: Smoked Paprika Roasted Salmon with Wilted Spinach -Carolyn in Vancouver

Carolyn, This recipe was in the Toronto Star this morning and I thought of you.

SMOKED PAPRIKA ROASTED SALMON
WITH WILTED SPINACH

This spunky salmon was created by McCormick to showcase its expanding "gourmet collection" of spices. It sits on a bed of plain spinach. The recipe has been adapted.

1/4 cup orange juice
2 tbsp plus 2 tsp olive oil
2 tsp dried thyme leaves
2 lb (900 g) boneless, skinless salmon, cut in 8 pieces (each piece should be about 4 oz/120 g)
1 tbsp each: packed brown sugar, smoked paprika
1 tsp ground cinnamon
1 tsp finely grated orange zest
1/2 tsp sea salt
2 (6 oz /170g each) bags baby spinach leaves (about 8 cups packed)

In small bowl, combine juice, 2 tablespoons oil and 1 teaspoon thyme. Transfer to large, resealable plastic bag with salmon, turning to coat well. Refrigerate 30 minutes to overnight, turning bag occasionally.

In separate bowl, combine sugar, paprika, cinnamon, zest, salt and remaining 1 teaspoon thyme.

Remove salmon from marinade, discarding marinade. Place on foil-lined baking sheet. Rub salmon pieces with sugar-paprika mixture.

Roast in preheated 400 degree F oven 10 to 15 minutes (depending on thickness) until fish flakes easily with fork.

Meanwhile, heat 1 teaspoon oil in large skillet over medium. Add half spinach. Cook, stirring, until wilted. Repeat with remaining 1 teaspoon oil and remaining spinach.

Divide spinach over 8 plates. Top each with 1 piece salmon.

Makes 8 servings.