Thyme's minty notes are a perfect match for the fruity, sweet, and slightly sour tangerine. This combination is a great way to brighten the flavor of salmon.

Makes 8 servings.

Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 218
Sodium: 183mg
Fat: 10g
Carbohydrates: 7g
Cholesterol: 62mg
Fiber: 1g
Protein: 25g

Tangerine, Thyme and Ancho Roasted Salmon

• Low Calorie  • Low Carbohydrates  • Low Sodium

Ingredients

1/4 cup fresh tangerine or Clementine juice
2 tablespoons olive oil
3 teaspoons McCormick® Gourmet Collection Thyme Leaves, divided
2 pounds salmon fillets
1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
1 tablespoon brown sugar
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon grated tangerine or Clementine peel
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 cup tangerine or Clementine orange sections

Directions

1. Mix tangerine juice, oil and 2 teaspoons of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish; turn to coat well. Refrigerate 30 minutes.

2. Preheat oven to 450°F. Mix chili pepper, brown sugar, cinnamon, tangerine peel, remaining 1 teaspoon thyme and sea salt in small bowl. Set aside. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with chili pepper mixture. Place tangerine sections around salmon in pan.

3. Roast salmon 10 to 15 minutes or until fish flakes easily with a fork. Serve with tangerine sections.

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