Prep Time: 15 minutes
Refrigerate: 30 minutes
Cook Time: 15 minutes1/4 cup fresh tangerine or orange juice
2 tablespoons olive oil
3 teaspoons McCormick® Gourmet Collection® Thyme Leaves, divided
2 pounds salmon fillets
1 tablespoon McCormick® Gourmet Collection® Ancho Chile Pepper
1 tablespoon brown sugar
1 teaspoon grated tangerine or orange peel
1 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
1/2 teaspoon coarse sea salt
4 tangerines or Clementine oranges, peeled and sectioned | | 1. Mix tangerine juice, oil and 2 teaspoons of the thyme in large glass dish. Add
salmon; turn to coat well. Cover. Refrigerate 30 minutes.
2. Mix chile pepper, remaining 1 teaspoon thyme, brown sugar, tangerine peel,
cinnamon and sea salt in small bowl; set aside.
3. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any
remaining marinade. Rub top of salmon evenly with chile pepper mixture. Place
tangerine segments around salmon in pan. Roast in preheated 450°F oven 10 to 15
minutes or until fish flakes easily with a fork.
Makes 8 servings. |
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