Recipe: Sweet Spiced Salmon

SWEET SPICED SALMON

1/2 tablespoon grated orange zest
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
4 salmon fillets with skin (about 5 ounces each)
1 1/2 tablespoons firmly packed dark brown sugar
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
Vegetable oil spray
1 medium lemon, quartered (optional)

Set orange zest aside in a small bowl.

In a large resealable plastic bag, combine orange juice and lemon juice.

Rinse salmon and pat dry with paper towels. Add to juice mixture. Seal bag. Turn several times to coat evenly. Refrigerate for 30 minutes, turning occasionally.

Meanwhile, stir brown sugar, paprika, curry powder, salt, cinnamon and cayenne into orange zest. Set aside.

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray foil with vegetable oil spray.

Remove salmon from marinade. Discard marinade. Arrange salmon with skin side down on baking sheet. Rub brown sugar mixture over salmon.

Bake for 14 minutes, or until salmon flakes easily when tested with a fork.

TO SERVE:
Use a metal spatula to lift salmon flesh from skin. Place salmon on plates. Serve with lemon wedges to squeeze over salmon.

Servings: 4
Source: Recipes for the Heart by The American Heart Association