This is just a different way to look at salmon really. I was getting tired of eating it either grilled on a cedar plank or poached in the salmon chowder recipe from Everyday Paleo. Although I love both recipes, I wanted to think a little outside the box and apply my long standing obsession of smoked paprika in some way. I opted to use a sweet and savory combination that I think turned out quite well.
- 1 lb wild salmon fillet, skin removed
- leaves from 4 sprigs fresh thyme
- juice of a tangelo
- zest of a tangelo
- 1 Tbs smoked paprika
- 1 tsp cinnamon
- 2 tbs olive oil
- Salt to taste
Combine the olive oil, tangelo juice and half the thyme leaves in a glass container. Add salmon to container and coat both sides. Cover container and refrigerate 30 min to an hour. While salmon is marinating, combine remaining spices and zest in a bowl and set aside. Remove salmon from marinade and rub evenly with spice mixture. Place salmon on a sheet pan with a rack on top for better air circulation. Roast salmon in a 425 degree preheated oven for 10 minutes or until salmon flakes easily with a fork. Serve over Southern Style Braised Greens. Enjoy!