On this, the eve of a much anticipated three-day weekend, we at Suburban Blurbs would like to recognize the fact that while many people will be traveling, many more from the suburbs, like me, will be enjoying a “staycation”.
A “staycation” is where you don’t go anywhere but the movies, mall, or market, staying at home to enjoy the harmless decadence of having time to drink coffee on the deck, read that stack of unread Bon Appetit and Cooking Light magazines (we like to explore both ends of the caloric spectrum), test new recipes, finally get around to view DVDs received as gifts at Christmas, put away the last of the Easter decorations, etc.
Some may have agreed to host a Memorial Day gathering for family and friends during their staycation. In an effort to help you make this a most pleasant event, I am sharing the following recipe that should wow your guests, if they like salmon. I found it in a recent issue of Southern Living on a full-page ad for McCormick Seasonings. Three times now I have prepared it, and it’s always tasty. The key is to use smoked, not regular, paprika. Yes, I know gasoline is expensive, but go to the store anyway. The smoked paprika is worth it. And whatever you do, DO NOT buy salmon with bones in it. You don't want to spend your holiday picking tiny white bones out of your dinner. Or your throat.
Smoked Paprika Roasted Salmon with Roasted Spinach
(Makes 8 servings. Yeah, right. More like 4 – 5).
Ingredients:
¼ cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons McCormick Gourmet Collection Thyme Leaves, divided
2 pounds salmon filets
1 tablespoon brown sugar
1 tablespoon McCormick Gourmet Collection Smoked Paprika
1 teaspoon McCormick Gourmet Collection Saigon Cinnamon
1 teaspoon grated orange peel
½ teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 bag (10 ounces) spinach leaves
Directions:
MIX orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in large baking dish, skin side up. Add marinade. Cover. Refrigerate 30 minutes or longer for extra flavor.
MIX sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place skin side down in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with smoked paprika mixture.
ROAST salmon in preheated 400 degree Fahrenheit oven 15 – 20 minutes or until fish flakes easily with a fork. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.
A “staycation” is where you don’t go anywhere but the movies, mall, or market, staying at home to enjoy the harmless decadence of having time to drink coffee on the deck, read that stack of unread Bon Appetit and Cooking Light magazines (we like to explore both ends of the caloric spectrum), test new recipes, finally get around to view DVDs received as gifts at Christmas, put away the last of the Easter decorations, etc.
Some may have agreed to host a Memorial Day gathering for family and friends during their staycation. In an effort to help you make this a most pleasant event, I am sharing the following recipe that should wow your guests, if they like salmon. I found it in a recent issue of Southern Living on a full-page ad for McCormick Seasonings. Three times now I have prepared it, and it’s always tasty. The key is to use smoked, not regular, paprika. Yes, I know gasoline is expensive, but go to the store anyway. The smoked paprika is worth it. And whatever you do, DO NOT buy salmon with bones in it. You don't want to spend your holiday picking tiny white bones out of your dinner. Or your throat.
Smoked Paprika Roasted Salmon with Roasted Spinach
(Makes 8 servings. Yeah, right. More like 4 – 5).
Ingredients:
¼ cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons McCormick Gourmet Collection Thyme Leaves, divided
2 pounds salmon filets
1 tablespoon brown sugar
1 tablespoon McCormick Gourmet Collection Smoked Paprika
1 teaspoon McCormick Gourmet Collection Saigon Cinnamon
1 teaspoon grated orange peel
½ teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 bag (10 ounces) spinach leaves
Directions:
MIX orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in large baking dish, skin side up. Add marinade. Cover. Refrigerate 30 minutes or longer for extra flavor.
MIX sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place skin side down in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with smoked paprika mixture.
ROAST salmon in preheated 400 degree Fahrenheit oven 15 – 20 minutes or until fish flakes easily with a fork. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.
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